Ras al Hanut Chicken

Spiros Denaxas spiros at lokku.com
Thu Sep 7 21:56:20 BST 2006

that sounds very nice, i think its given me the motivation to start
coo*dials dominoes*

On 9/7/06, Simon Wistow <simon at thegestalt.org> wrote:
> 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
> slashes.
> 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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