Ottolenghi Recipes Chicken

Ottolenghi's Roast Chicken with Za'atar Panning The …

WebFeb 3, 2024 · Cover the bowl with plastic wrap and pop it in the fridge for at least three hours. Preheat the oven to 400°F/200ºC. Transfer the …

Rating: 4.8/5(31)
1. In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
2. Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
3. While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
4. Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.

Preview

See Also:

Show details

Ottolenghi's Chicken with Caramelized Onion and …

WebJun 11, 2013 · Make sure you get all the oil and spices into the pan along with the chicken. Remove the chicken from the pan and set aside. (you …

Rating: 3.7/5(59)
1. Add 2 tablespoons of olive oil to a large pan and saute the onions for at east 15 minutes, until they are soft and golden brown. Transfer the onions to a plate.
2. Put the chicken legs in a bowl and cover with the remaining 2 tablespoons of oil, the cardamom pods, cloves, and cinnamon sticks, a little salt and fresh cracked pepper, and massage everything into the chicken.
3. Heat the pan again and when it is good and hot, put the chicken and spices in, skin side down, to let it sear for 5 minutes on each side. Make sure you get all the oil and spices into the pan along with the chicken. Remove the chicken from the pan and set aside. (you don't have to remove all the spices)
4. Add the rice and onions to the pan, along with the currants. Add a teaspoon of salt, lots of fresh cracked black pepper, and stir well.

Preview

See Also: Chicken RecipesShow details