27 September, 2012

OTTOLENGHI'S ROAST CHICKEN WITH SAFFRON, HAZLENUTS AND HONEY

THIS IS MY FAVOURITE CHICKEN DISH, I MADE IT ON RECENTLY FOR BELINDA'S BIRTHDAY LUNCH AND THEN  FOR MY DADS 83RD BIRTHDAY DINNER LAST W/END. IT'S SURPRISINGLY EASY TO PREPARE BUT VERY IMPRESSIVE.
THE RECIPE COMES FROM  'OTTOLENGHI THE COOKBOOK' WHICH IS MY COOKING BIBLE THIS MONTH, YOU WILL LOVE IT! IT'S INSPIRED BY A RECIPE FROM THE GREAT CLAUDIA RODEN'S CLASSIC BOOK. 
I SERVED THIS DISH WITH DICED ROASTED POTATOES AND TZASIKI.


INGREDIENTS

1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, roughly chpopped
4 tbs olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron strands
juice of 1 lemon
4 tbs cold water
2 tsp coarse sea salt
1 tsp black pepper
100g unskinned hazlenuts
70g honey
2 tbs rosewater
2 spring onions, roughly chopped

METHOD
1 In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice,water, salt and pepper.
Leave to marinade for at least an hour, or overnight in the ridge.

2 Preheat the oven to 190C. Spread the hazlenuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside..

3 Transfer the chicken and marinade to a roasting tray large enough to accommodate everything
 comfortably. arrange the chicken pieces skin-side up and put the tray in the oven for about 35 minutes.

4 While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste.
Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.
5 Transfer the chicken to a seving dish and garnish with the chopped spring onions.



I FORGOT TO TAKE A PHOTO, CAN YOU BELIEVE IT?
 I PROMISE NEXT TIME I MAKE THIS YUMMY DISH TO TAKE PHOTO'S FOR YOU.

15 comments:

  1. Cannot believe no photograph, Bee. This must have been a beauty. And, it sounds SO good too. xx's

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    1. Hello Marsha
      I'm back in the fashion world with Belinda Seper. I was a photographic stylist 15 years ago and then I moved to the Southern Highlands and starting cooking etc! we have 'The Frock Exchange"
      I'de love for you to check it out on facebook
      I hope you and your family are well. bx

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  2. Hi darling, this sounds delicious. Thanks for sharing. I'm so glad you popped in, have missed seeing you stop by.. I'm wondering if you could swing over and repeat the comment, I inadvertently deleted it instead of posting it.. I feel like an idiot.. I'm still getting used to the new format and the fingers walked where they shouldn't have.. thanks so much.. hope all is well with you.. hugs ~lynne~

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  3. Aaaahhhhhhhh.....It sounds SO delish,Bee:-)))*

    I look forward for these photos,and I know,it would be wonderful!!!

    Thank you so much for your visit,

    Hugs,
    ***Violetta***

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    Replies
    1. I haven't had the time to photograph because of my new business in the city! When I get round to cooking it again I promise to take some shots before we tuck in! Hope you are well and happy, Bee x

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  4. Just discovered your lovely blog Bee - intend attempting this chicken recipe - think Ottolenghi is fabulous too.
    Have a happy weekend in your part of the world,
    Joanna

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    Replies
    1. Hello Joannna and thank you so much for following my blog. I'm going to be a little late with my next blog as I have just sold my property!! sad but exciting!
      bee x

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  5. Mama Mia & soo delicious feeling! Thanx a lot for your lovely words!!

    Agneta, the swedish one ,)

    Ps. love your blog! Ds

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  6. Thank you Agneta my friend, I'm glad you enjoy my blog and you allready know how much I loooove your blog!
    Happy days
    bee x

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  7. Che bel blog! Quanta raffinatezza di immagini e quanto buon gusto!..la tua ricetta dev'essere squisita,la proverò sicuramente.
    Cara Ape Bon,sono felice di conoscerti,grazie del bel commento che hai lasciato sul mio blog e aspetto impaziente di leggere la tua meravigliosa ricetta....
    Ti auguro una lieta giornata:)
    Ciao
    Luci@

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  8. Sounds delish..........I plan to try it this long weekend at a "welcome home" dinner for my daughter who is just back from the USA. Warm regards

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    Replies
    1. Hope your w/end with your daughter was wonderful and that you both enjoyed your feast! Bee

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  9. is this from the Jerusalem cookbook, I was given for xmas, I love that book!

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  10. It's from "plenty" so many good recipe's, I have Jerusalem too!

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