On Saturday night, we finally managed to get together for dinner with our good friends Jeff and Karen. I served a simple but somewhat experimental meal, precipitated by my recent interest in the Ottolenghi cookbook. Jeff & Karen are great fun to spend time with and both of them are enthusiastic about food; we had a lovely evening. Here’s what we ate:
Roast Chicken with Saffron, Pistachios, & Honey (Ottolenghi)
Couscous with Herbs and Sultanas
Roasted Cauliflower with Cumin
Chocolate Fudge Cake (Ottolenghi)
We purchase our chicken from a poultry farm in Hartselle, Alabama, Goose Pond Farms. Their chickens are superb: moist, tender, and flavorful, better than anything available at the grocery store. Since May, I’ve been buying two chickens per month from Goose Pond Farms and have prepared those birds every way imaginable: brined, roasted, fried, grilled, casseroled. I just can’t seem to cook them badly. But the truth is, I’m feeling a bit overwhelmed by chicken, which is ridiculous, I know, given how good they actually taste. I wanted something a little different, and the Ottolenghi recipe seemed like just the thing.
The recipe begins with some chicken prep. Jim’s better at that sort of thing than I am so I left him to it.
I couldn’t find the specified hazelnuts at the grocery store when I went earlier in the day, so I substituted pistachio nuts, which seemed more authentic to the Middle Eastern origins of the dish anyway. I cooked the chicken in my Emile Henry tagine, which doesn’t get used as often as it should. It’s a beautiful pot that cooks well and cleans easily. Why don’t I use it more often?
At any rate, the chicken cooked quite well in it.
I liked this recipe. It was simple to make and looked just lovely, especially in the tagine. When I make it again — and I will — I’ll definitely add a bit of heat — maybe Aleppo or Marash pepper. The saffron, honey and rosewater are wonderful together, but the flavors are a bit subtle. I kept wondering what this dish would be like made with grocery-store chicken, which is always so bland and rubbery. I will also serve bread of some sort alongside the couscous. There was a great deal of liquid in the bottom of the pan, and I wanted to enjoy every last drop of that golden broth. All in all, it’s a really good chicken recipe, perfect for when you have a freezer too full of a good thing.
Roast Chicken with Saffron, Hazelnuts (or pistachio nuts) & Honey (adapted from Ottolenghi: The Cookbook)
1 large organic chicken, hacked up into quarters
1 onions, chopped
4 tbs. olive oil
1 tsp. ground ginger
1 tsp. ground cinnamon
a generous pinch of saffron threads
juice of one lemon
4 tbs. cold water
2 tsp. Kosher salt
1 tsp. black pepper
4 oz. unskinned hazelnuts (I used pistachios)
3 oz. honey
2 tbs. rosewater
2 green onions, roughly chopped
In a large bowl, mix the chicken pieces with onions, olive oil, ginger, cinnamon, saffron, lemon juice, salt & pepper. Marinate for at least one hour or overnight. Preheat over to 375 degrees. Spread nuts on a rimmed cookie sheet and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
Transfer chicken and marinade to a large roasting tray or tagine. Arrange the chicken skin side up. Roast uncovered for 35 minutes.
Meanwhile, mix the honey, rosewater and nuts together to form a paste. Remove chicken from oven and spread nut mixture over all of the pieces. Return to the oven for 5-10 minutes, until the chicken is complete cooks and the nuts are toasty brown.
Transfer to a serving dish and garnish with the green onions. Serve with rice or couscous.