Ras al Hanut Chicken
simon at thegestalt.org
Thu Sep 7 20:35:06 BST 2006
I found myself cooking in an unfamiliar kitchen last night with a store
cupboard not as well stocked as I'm used to. A quick run to WholeFoods
(a strictly organic supermarket run, I believe, by the same people who
do Fresh and Wild in the UK) and I managed to cobble together something.
I got some very large skin-on, bone in chicken breasts and scored them
fairly deeply a few times. Then I chucked them in a large bowl with 2
generous table spoons of Ras al Hanut, some olive oil and 2 or 3 tsp of
sour cream along with some pepper, garlic flakes and grated fresh
ginger and mixed thoroughly before putting them aside for an hour or so.
Later, I preheated them oven and then placed them, skin side up in a
cast iron pan type affair on the top shelf of a (approx) degree oven.
The marinade was very thick and the appearance of the chicken was almost
more like a dry rub than a wet marinade.
I cooked them for (I'd guess) about 45-60 minutes (like I said, they
were very big). They came out incredibly tasty and moist and the
marinade had seeped down about a centimeter under the skin thanks to the
I served them on some Porcini Risotto (from a packet, the shame) whihc I
livened up with some pan fried Chesnut mushrooms and made creamier with
the addition of some sour cream.
I also fried some sliced red and yellow peppers in olive oil until a few
had started to blacken slightly.
It was, all in all, a huge success and I was, as the kids probably don't
say, well chuffed.
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