I can throw together a soup or casserole and some of them will be really good, but I doubt I’d be able to make the intuitive leaps Ottolenghi does. Give it a stir every once in a while and turn the leg quarters at some point to let both sides cook in the sauce. The juices from the chicken will combine with the sauce and add to the overall amount of liquid. Remove from the oven. Preheat the oven to 400F/200C and get out a large roasting pan with a lid. Reduce Your Portion Size and Save the World! 4. clementines, unpeeled, cut horizontally into 1/4-inch/0.5cm slices. I would love to try this recipe on Saturday. Method Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. If you have room, place the remaining ingredients in the bowl and turn to coat with the sauce. Transfer chicken and clementines and onion pieces with juices to a serving platter. When was the last time you roasted a chicken? Required fields are marked *. This recipe will make two servings, although for us it was enough for dinner plus leftovers for lunch the next day. Notify me of follow-up comments by email. The original recipe, from Ottolenghi’s website, makes a huge tray for 8 people. It looks so delicious. Step 1 In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Learn how your comment data is processed. Glad you could make it to Lydia's Flexitarian Kitchen! 1/3 cup anise-flavored liqueur (Pernod, Sambuca, Ouzo or Arak will work) We also belong to other affiliate programs under similar terms. Notify me of followup comments via e-mail. 1 tbsp. Have everything ready to go and pop it in the oven before your guests arrive.Â, « Spanish Style Hot Chocolate for Your Sweetie. We cook the veal very gently in white wine and stock, flavoured with star anise, orange zest and cinnamon, then add the prunes and browned leeks, pushing the … Chicken should be skin side up. I will be looking for more ways to use them! Combine the ingredients for the sauce in your largest mixing bowl. Thank you for your support! Then turn into the roasting pan. fennel seeds, lightly crushed. Add the chicken to the marinade. Return the tray to the highest shelf of the oven and cook for 50 to 65 minutes, until the potatoes are golden and crunchy on the outside, and soft in the middle. Lift chicken, fennel … 60g prunes, halved 2 bay leaves 120ml dry white wine 1 tbsp date molasses salt and black pepper. The man understand food in a way few people do. That’s the truth, isn’t it? During this time, make the caramel. Be sure to drop by to see what the other bloggers have made this week. Remove pan from the oven. I ended up brushing the chicken with the sauce, placing the leg quarters in the roasting pan. 150g whole soft Agen prunes, stones removed. This was more or less a pantry dinner for us. Before serving, stir the caramel into the potatoes and prunes. We seriously urge you to give this a go, even if it sounds overtly over the top, what with all that fat and cloying sweetness. Read More…. The biggest surprise for me was how good the prunes tasted. With your face at a safe distance, quickly pour the water into the caramel to stop it from cooking any more, then return to the heat and stir to eliminate any lumps. The moment it reaches the desired colour, remove from the heat. This site uses Akismet to reduce spam. Now add 150 ml chicken stock to the pan, 1 x 400g tin chopped tomatoes, a sprig of fresh thyme (Ottolenghi says 5 sprigs but my one that I’d rushed into the garden to cut probably had 5 little sprigs on it), 2 bay leaves, 2 star anise, 2 cinnamon sticks, 1/2 teaspoon ground allspice, zest of 1 orange, 1 teaspoon salt and black pepper. This looks like something we would enjoy. I will use that in the future as I don’t much care for mango chutney but do like apricot jam. Cover with a lid or foil and place into the oven. Without stirring, watch the sugar as it turns a rich, caramel colour. Put the goose fat in a roasting tray and heat in the oven for about eight minutes, until smoking. 3. Once the potatoes are almost ready, take the tray out of the oven and carefully tip out most of the fat into a heatproof bowl. organic or free- range chicken, about 2 3/4 lb / 1.3 kg, divided into 8 pieces, or the same weight in skin-on, bone-in chicken thighs. 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