Spanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson

2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange

Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.

Serves 6
African Drumsticks
From "Nigella Kitchen" by Nigella Lawson

1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp English mustard
1 tsp ground ginger
1 Tbsp apricot jam
1 onion, finely chopped
8 chicken drumsticks
1 Tbsp garlic flavored oil

Heat oven to 400f. Mix Worcestershire sauce, ketchup, mustard, ginger, jam, and onion in shallow dish. Dunk drumsticks in marinade to coat them all over. (you can leave them overnight if you like.) Put oil in a smallish roasting pan where the drumsticks will fit snugly and tip about so the oil mostly covers the base. Arrange drumsticks in the pan and pour any remaining marinade on top. Cook for 45min to 1 hour, basting once or twice. The deeper the dish the longer it will take for the drumsticks to color and cook through.

Make ahead notes: Chicken can be marinated overnight in the fridge, or it can be frozen in a resealable bag with the marinade for up to 3months. Thaw overnight in the fridge (put the bag in a bowl in case of drips) and cook following the recipe.

Serves 4-8
Chicken with Apricots
From "At Home with Madhur Jaffrey"

2 1/2lb chicken legs or thighs
freshly ground black pepper
12 dried apricots
3 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/2 tsp whole cumin seeds
2 medium onions, cut into fine half rings
3 tsp fresh ginger, peeled and grated
1 Tbsp tomato paste
1 1/2 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp garam masala
1/2-3/4 tsp cayenne

Sprinkle chicken on all sides with 1/2 tsp salt and very generous amounts of black pepper. Pat it in and set aside. Put apricots in a small pan with 1 cup water and bring to a boil. Lower heat and gently simmer for about 15 min or until they have softened but are firm enough to take another 5min of cooking later. Leave in the cooking liquid.
Pour oil into a large frying pan over medium high. When hot scatter in cinnamon sticks and cumin. 10secs later put in half the chicken pieces and brown on both sides. Remove to bowl and brown remaining chicken pieces. Put them in the bowl too. Add the onions to the pan, stir and fry until they brown at the edges. Add ginger and stir a few seconds, add tomato paste and stir once. Now return the chicken and its juices to the pan, along with 1 1/2 cups water and 1 tsp salt. Cover and bring to a boil, then lower heat and cook gently for 15min, turning the chicken over once midway. Remove cover and add the sugar, vinegar, apricots, and their cooking liquid, garam masala, and cayenne. Stir gently and cook on high until sauce is a bit syrupy, about 5min.

Serves 4
Baked Chicken Curry
From "At Home with Madhur Jaffrey"

2 1/2 pounds chicken parts
1 tsp salt
Freshly ground black pepper
2 Tbsp lemon juice
2 tsp fresh ginger, peeled and grated
1 large clove garlic, crushed
5 Tbsp whole milk yogurt
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
6 cardamom pods
2 Tbsp red onions or shallots, finely chopped
A little oil for basting
2 Tbsp golden raisins (if you want it a little sweeter)

Put chicken in a casserole dish so it fits easily in single layer. Add salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20min.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with mixture, cover, and refrigerate overnight.
Heat oven to 400f
Bring the chicken to room temp. Brush top with oil and scatter the onions on top. Place in middle of oven for 30min. Turn chicken over and cook another 40min, basting every 10min with juices.

Serves 4
Chicken Roasted with Ginger and Cilantro
From "At Home with Madhur Jaffrey"

3 1/2 lb chicken legs, separated into drumsticks and thighs (5)
1 1/2 tsp salt
Freshly ground black pepper
1/2 tsp cayenne
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
2 Tbsp plain yogurt
1 cup chopped fresh cilantro

Heat oven to 400f
Lay chicken pieces in single layer in lasagna type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both side and pat in. Now rub the ginger, yogurt, and cilantro all over them. Make sure that the chicken pieces end up skin side down. Place the baking dish in the oven for 25min. Turn chicken over. Continue to bake, basting the pan with the pan juices every 10min until chicken is cooked through and top has browned, another 35min.

Serves 4-5
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