Ottolenghi: The Cookbook
Roast Chicken with Saffron, Hazelnuts and Honey
Page 123
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
View photos (2)Tags: chicken hazelnuts nuts roast chicken rose water ingredients added flower
Recipe Review
Zosia from Toronto, ON
Another winner from Ottolenghi……..juicy and a little tart and sweet with those flavours coming from unexpected sources: tart onions and sweet hazelnuts!
As with all of the other poultry/meat dishes I’ve tried from this book, the marinade ensures moist and flavourful meat. For this recipe, the chicken pieces are roasted in the marinade; the flavours don’t penetrate the bird much so it’s important that you spoon the onions and pan juices and over the chicken pieces before serving, that way you also rescue the delicious honeyed hazelnut and rosewater topping that doesn’t adhere very well when you move the chicken (though if I'd chopped the nuts more finely so that this mixture was more of a paste, I may not have had this problem).
Who knew that a dessert topping would taste so good on chicken?
Comments
Queezle_Sister - 12th January 2013
OK, you've convinced me that I must buy this cookbook.
Zosia - 12th January 2013
You won't be sorry!
I've just added a link to this recipe.
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