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omnomnom2015-09-13 08:39 pm
highlyeccentric) wrote in omnomnom2015-09-13 08:39 pm
Entry tags:
Roast Chicken Pieces with Plums
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.
This recipe is: kosher (assuming you buy kosher ingredients); gluten free; dairy free.
This recipe could be: ... possibly adapted to other poultry? I wouldn't necessarily rule out using the plum sauce in an all-vegetable roast, but it would take some thought and maybe cooking in separate pans.
This recipe does require: faffing about with hot ovens; making seasonings; some marinating time
What you need
For the chicken:
2-4 pieces of chicken (I used two leg+thigh quarter pieces; your cooking times may need to adjust if you use other sorts)
1 lemon
1/2 tablespoon black pepper (let's be honest: I did not measure, I just shook some into the bowl. Same goes for all the spices. In this case I doubt it matters which country's tablespoon you use.)
1/2 tsp ground cinnamon
1/2 tsp allspice
2 tbsp olive oil
2-3 garlic cloves, diced (minced would be better but I don't have a mincer)
A generous pinch of thyme
For the plum sauce:
3 plums, quartered or thereabouts
1/2 a large onion, chunky dice
1 tbsp honey
1 tbsp olive oil
1/2 tsp cinnamon
Pinch allspice
1 bay leaf, broken up
1 tbsp water
OPTIONAL:
I am a fan of one-pot meals so I threw some zucchini in the pan to roast as well. I had intended to use sweet potato (kumara) but I left it a bit late - sweet potato takes a while to cook and if not using whole birds you might need to zap them in the microwave for five min before joining the rest of the ingredients.
What you do with it
1. Grate the zest off the lemon, set the lemon aside
2. Combine the lemon zest and the spices from the first list (not the thyme) with the olive oil. You should get a damp grainy mixture.
3. Rub this all over the chicken pieces. Plunk them in a bowl, scatter thyme over the top, and marinate in the fridge for 1-24 hours.
When ready to roast:
4. Remove chicken from fridge.
5. Mix the plums with the accompaniments. Spread this over the bottom of the roasting pan. Lay the chicken pieces on top.
6. Heat oven to... about 180 degrees? This was correct for two 1/4 chicken pieces, your mileage may vary. Original recipe has recommendations for whole birds.
7. Roast for about 30 minutes.
8. Squeeze juice from the lemon; open oven, drizzle lemon over chicken; continue roasting for 10-15 minutes.
Serve: let stand for a few minutes. Serve chicken with plumbs etc scooped over it as sauce. If you've roasted extra vegetables it might be a good idea to remove them so you have a scoopable sauce.
This recipe is: kosher (assuming you buy kosher ingredients); gluten free; dairy free.
This recipe could be: ... possibly adapted to other poultry? I wouldn't necessarily rule out using the plum sauce in an all-vegetable roast, but it would take some thought and maybe cooking in separate pans.
This recipe does require: faffing about with hot ovens; making seasonings; some marinating time
What you need
For the chicken:
2-4 pieces of chicken (I used two leg+thigh quarter pieces; your cooking times may need to adjust if you use other sorts)
1 lemon
1/2 tablespoon black pepper (let's be honest: I did not measure, I just shook some into the bowl. Same goes for all the spices. In this case I doubt it matters which country's tablespoon you use.)
1/2 tsp ground cinnamon
1/2 tsp allspice
2 tbsp olive oil
2-3 garlic cloves, diced (minced would be better but I don't have a mincer)
A generous pinch of thyme
For the plum sauce:
3 plums, quartered or thereabouts
1/2 a large onion, chunky dice
1 tbsp honey
1 tbsp olive oil
1/2 tsp cinnamon
Pinch allspice
1 bay leaf, broken up
1 tbsp water
OPTIONAL:
I am a fan of one-pot meals so I threw some zucchini in the pan to roast as well. I had intended to use sweet potato (kumara) but I left it a bit late - sweet potato takes a while to cook and if not using whole birds you might need to zap them in the microwave for five min before joining the rest of the ingredients.
What you do with it
1. Grate the zest off the lemon, set the lemon aside
2. Combine the lemon zest and the spices from the first list (not the thyme) with the olive oil. You should get a damp grainy mixture.
3. Rub this all over the chicken pieces. Plunk them in a bowl, scatter thyme over the top, and marinate in the fridge for 1-24 hours.
When ready to roast:
4. Remove chicken from fridge.
5. Mix the plums with the accompaniments. Spread this over the bottom of the roasting pan. Lay the chicken pieces on top.
6. Heat oven to... about 180 degrees? This was correct for two 1/4 chicken pieces, your mileage may vary. Original recipe has recommendations for whole birds.
7. Roast for about 30 minutes.
8. Squeeze juice from the lemon; open oven, drizzle lemon over chicken; continue roasting for 10-15 minutes.
Serve: let stand for a few minutes. Serve chicken with plumbs etc scooped over it as sauce. If you've roasted extra vegetables it might be a good idea to remove them so you have a scoopable sauce.
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Sounds tasty.
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