Recipe: Nigella’s slow roasted lemon and garlic chicken

IMG_3466.JPG

I’m a planner. Not all the time, but I like to plan ahead in several areas of my life. Especially when entertaining. So I had decided on a menu for the lunch I was hosting for a few friends in Sweden long before I even got to Sweden.

But the draught threw a spanner in the works. Three days before I was leaving for Sweden the government issued a BBQ ban in most areas and it was forbidden to barbecue even on your own property. All to prevent any more wild fires. Totally logical and something we all had to accept. But since my original lunch plan involved lighting the barbecue I had to think of something else to cook. I thought this would magically come to me as ideas so often do, but no.

So, in this moment of crisis (well not really, but I was starting to panic a little as my days were packed full of activities) I turned to my trusted cook book collection in the beach house and as usual they helped me out. This time it was a recipe in Nigella’s book Summer that saved me! This slow-roasted lemon and garlic chicken is summery (and delicious) enough to make you forget all about your beloved barbecue and appreciate a dish that basically cooks itself in the oven.

And if you don’t find butchering chickens as therapeutic as I do, I would suggest you either ask your butcher for help or buy a mixture of skin-on chicken breasts and chicken thighs.

IMG_3468.JPG

Nigella’s slow roasted garlic and lemon chicken, serves 4

Adapted from Nigella’s recipe.
1 chicken cut into 10 pieces

1 bulb of garlic, separated into unpeeled cloves

1 lemon, cut into chunky eighths

1 bunch fresh thyme

3 tbsp olive oil

75-100 ml white wine

salt and black pepper

Pre-heat the oven to 160°C.

Put the chicken pieces in a roasting tin, season and add the oil. Toss the chicken pieces in the oil so they’re coated all over. Place skin side up. Add garlic cloves, lemon chunks and  thyme. Sprinkle over the white wine and put in the oven to cook for 2 hours. 

Turn up the oven to 200°C and cook the chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges. 

 

Advertisements

Recipe: chicken bulgogi

bul.jpg

This Korean chicken dish has everything I want from a dish; plenty of flavour, seriously tender meat and a little heat.

The first time I made it I had it with rice, thinly cut carrots and pickled cucumber (using rice vinegar instead). The second time I used to fill steamed buns (recipe to come) and both ways were delicious.

Apart from flattening the chicken this recipe is as easy as making a marinade and forgetting about the chicken until the next day, when it takes a mere 5 minutes to cook it.

The recipe is courtesy of David Leibovitz via Koreatown: A Cookbook.

Chicken bulgogi, serves 4

Adapted from David Leibovitz’s recipe.

125 ml soy sauce

1-2 tbsp Korean chilli sauce gochujang 

1 small onion, finely chopped of puréed

2 tbsp soft light brown sugar

1 tbsp mirin or rice vinegar 

4 garlic cloves, finely chopped or grated

1 1/2 tsp sesame oil

2 tsp grated fresh ginger

black pepper

2 tsp sesame seeds (I omitted these)

4-5 chicken thigh fillets  

Mix soy, chilli sauce, onions, sugar, mirin/rice vinegar, garlic, sesame oil and ginger in a large ziplock bag. Also add black pepper and sesame seeds.

Cover a plastic chopping board with cling. Place a chicken thigh fillet (or two) on top. Cover with cling and flatten it by bashing it gently with a rolling pin. Repeat with all the chicken. 

Add the chicken to the marinade in the ziplock bag, squeeze the air out of the bag and seal it. Place it in the fridge overnight. 

Grill or fry for approx five minutes of medium-high heat. Brush with extra marinade while cooking. Slice thinly and serve. 

 

Harissa chicken with yoghurt sauce

 

 

IMG_5739.JPG

This slow-cooked chicken dish with a little heat went down a storm among some of my Swedish friends. And I do agree, it’s really yummy! Plus it’s served cold so perfect to prep ahead of a dinner, picnic or luncheon.

Harissa chicken, 6 portioner

2 whole quite large chickens

2 tbsp harissa

3-4 olive oil

2 tsp smoked paprika

2 tsp ground cumin 

1 tsp ground coriander

plenty of salt and pepper

Harissa yoghurt:

400 ml Greek yoghurt 

approx 3 tbsp harissa (to taste)

1 tbsp olive oil

1/2 lemon, the juice

salt, pepper

To serve:

chopped parsley

Rinse and trim the chicken. Mix harissa, oil and spices. Season the chickens properly on all sides. Add the harissa mixture to the skin of the chickens and massage it in. Place in cooking bags or in a roasting tray covered with parchment paper (to keep the moisture in). Place in 150C oven for two hours. Leave to cool.

Once the chickens are cool enough to handle (or completely cool if you prefer), separate the meet from the skin and bones and pull larger pieces into smaller ones (like pulled pork).

Mix all the ingredients for the harissa yoghurt and mix 2 tbsp into the chicken meat. You don’t want it wet just the added flavours. If you prefer more of a kick to the meat add some more harissa paste and mix it in. Season to taste with sale and pepper. 

Serve on a large plate with some harissa yoghurt drizzled over. Add some chopped parsley for colour. 

 

Chicken burger

IMG_1587.JPG

Whenever I have the choice of a regular beef burger or a chicken burger I always, always choose the beef version. Because most chicken burgers are either something covered in breadcrumbs and deep-fried or a whole (often dry) grilled chicken breast. No thanks.

But this homemade chicken burger, made of minced chicken thighs is a real treat. It has a similar texture to a regular beef burger, but feels so much lighter. I melted cheddar on top, served it with lettuce, sliced tomato, pickles, nice buns (I used Heston for Waitrose burger brioche buns and they were very good!), and a good helping of my favourite burger sauce; the fake shack sauce ,and it was pure happiness. Will definitely make this again!

Chicken burgers, makes 2

3-4 chicken thigh fillets

1/2 egg

50-100 ml breadcrumbs

1 tsp onion powder 

salt, white pepper

Mince the chicken thigh fillets in a food processor. Mix egg, spices and breadcrumbs in a mixing bowl and leave to swell for a few minutes. Add the chicken mince. If the mixture is too loose, add more bread crumbs until you can shape the mixture into two big burgers. Fry in butter until cooked through and serve. 

Chicken noodles

IMG_6813

Most people probably already have a go-to chicken noodle or stir fry recipe, but not me. So I looked at one of Jamie’s and then amended it a little (that’s usually how I roll). The result was a nice mixture of soft noodles and chicken, crunchy carrots and peanuts and freshness from lime and coriander. And like most stir-fries, it takes mere minutes to make.

Chicken noodles, serves 2

Adapted from Jamie Oliver’s recipe.

oil for frying

1 garlic clove, chopped

a few spring onions, chopped

1/2 red chilli, finely chopped

1 lime, cut into wedges

2-3 chicken thigh fillets

1 carrot, cut into matchsticks

1/2  broccoli crown, cut into small florets 

2 egg noodle nests

1 tbsp soy sauce

1/2 tbsp fish sauce

a handful peanuts

1/2 bunch coriander, finely chopped

salt & pepper

Cook the noodles according to the packet. Rinse and put aside.

Heat up the oil in a wok or large frying pan. Trim the chicken and cut into bite size pieces. Fry them until golden. Add salt and pepper. Then add garlic and chilli to the pan and thereafter spring onions, carrot pieces and broccoli. After a minute or so, add the noodles and heat up.  Add soy and fish sauce, squeeze some lime and season to taste. Top with peanuts and coriander. Serve with lime wedges. 

Thai inspired lettuce parcels with mince, cucumber and chilli

2014-10-13 20.26.09-2

Sometimes, especially when the weather changes more or less daily between Indian summer and autumn, I find myself in the mood for something fresh and light but something more substantial than a salad. These little lettuce parcels with turkey mince, cucumber, spring onions and Thai flavours with a sweet chilli dip really hit the brief!

You don’t need to follow the recipe religiously, the most important thing is to taste the mince and find a good balance of flavours.I used turkey mince in these, since it is readily available in any supermarket but chicken mince or pork would work just as well.

I had some leftovers that made a great tortilla wrap for lunch the next day, I just put the dipping sauce in the wrap instead of dipping it and it’s just as delicious!

2014-10-15 12.21.30

Thai lettuce parcels with mince, cucumber and chilli, serves 4

500 g turkey mince

oil for frying

salt, white pepper

1 lime, juice only

1 1/2 tsp fish sauce

1 pinch of sugar

1/2 red chilli, finely chopped

3 spring onions, chopped

1/2 cucumber, peeled and diced

a handful coriander, chopped

2-3 little gems

Fry the mince in oil. Season. Mix lime juice, fish sauce and sugar in a bowl and stir until the sugar has dissolved. Mix the mince with spring onions, chilli and cucumber and add the lime mixture. Adjust the seasoning if needed. Add chopped coriander and fill the lettuce leaves with the mince mixture. Roll into wraps and dip in the sauce below.

Sweet chilli dip, serves 4

300 ml creme fraiche

1-2 tbsp sweet chili sås

a pinch of salt

Mix creme fraiche and sweet chilli sauce after taste. Season with salt.  

Marinated chicken skewers with mint, chilli and lime

IMG_7951After bubbly and crostini we moved in to a rosé from Languedoc, barbecued chicken and vegetable skewers and my favourite potato salad with pears and blue cheese, asparagus and two cold sauces.

The chicken had marinated in the fridge for two days and really soaked up the flavours of chilli, mint and lime from the marinade. The vegetable skewers with peppers, red onion and mushrooms and a basic sweet chilli dressing were lovely too. IMG_7956The asparagus was just steamed, paired with a bit of butter and placed on top of some rocket. There were enough flavours in the potato salad and skewers not to over-complicate things. IMG_7967The dinner party went really and it was lovely to have the girls over. I just love cooking for others! 🙂

Marinated chicken skewers with mint, chilli and lime, serves 6

Adapted from Diana Henry’s recipe in A Change of Appetite: Where Healthy Meets Delicious.

12 skinless chicken thigh fillets 

zest from 4 limes, juice from 6

2 red chilli, deseeded and chopped

3 tbsp soy sauce

1/2 tbsp fish sauce

6 garlic cloves, sliced

2 tbsp chopped mint

3 tbsp olive oil

Remove fat and tendons from the chicken and cut into chunks. Place in a dish or bowl and season. Mix the ingredients to the marinade in a bowl and pour it over the chicken, mixing well so all the chicken pieces are coated with the marinade. Cover with cling and refrigerate over night (at least). Soak wooden skewers in water 30 minutes then thread the chickens onto them and barbecue. Serve with more lime juice and chopped mint.