Caramelized lemon chicken
with dates
Using dark caramel in savoury dishes is common in Asian
cooking- it adds depth of flavour and contrasts well with sour and spicy notes!
Ø Potassium-642.5 mg
Ø Total Carbohydrate-23.7 g
Ø Dietary Fiber-1.2 g
Ø Sugars-21.3 g
💨Ingredients:
For the
one-pot chicken
· 1.8kg/4lb whole chicken or 1.25kg/2lb
12oz chicken thighs or legs, bone in and skin on
· 4 tbsp olive oil
· 1 lemon, cut cross ways into thick
slices and seeds removed
· 2 shallots, peeled and halved
lengthways
· 4–6 Medjool dates, stones removed
· 4 fresh thyme or oregano sprigs, plus
extra to garnish
· 2 tsp ground urfa chilli or 1 tsp
chilli flakes
· sea salt and freshly ground black
pepper
· sea salt flakes, to serve
For the
garlic lettuce
· 2 lemons, 1 finely chopped with seeds
removed and 1 zested and juiced
· 60g/2¼oz raw pistachios, almonds or
walnuts, finely chopped and lightly toasted
· 1 garlic clove, finely grated
· 4 tbsp olive oil, plus extra for
drizzling
· 4–6 heads Little Gem or 1 large head
Cos, quartered
· 1 handful fresh parsley, leaves and
stems roughly chopped
· 1 handful fresh chives, snipped
· 3 tbsp roughly chopped fresh dill
· salt and freshly ground black pepper
· sea salt flakes, to serve
💨Method:
Preheat the
oven to 220C/200C Fan/Gas 7.
1. Season the chicken all over with salt
and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over
a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs,
press lightly to make sure the skin comes into even contact with the bottom of
the pot. This will brown the legs and render any excess fat. If using thighs or
legs, sear the piece’s skin-side down. Cook, without moving the chicken at all,
for 5–8 minutes, or until browned.
2. Add the lemon slices and shallot to
the pot, moving the chicken around slightly so that the lemon and shallot come
into contact with the bottom of the pot. Let everything sizzle in the fat for
about 2 minutes, or until lightly caramelised.
3. Add the dates, thyme and 250ml/9fl oz
water. Sprinkle the top of the chicken with the chilli and place the lid on.
Transfer to the oven and roast for 20–25 minutes, until the dates are plump and
the chicken is almost cooked through (the chicken will look slightly pale as it
has been covered by the lid).
4. Remove the lid and drizzle the
chicken with the remaining 2 tablespoons of oil. Return to the oven and
continue to cook for 20–30 minutes, or until the liquid has reduced by half and
the top of the chicken is golden brown. Check that the chicken is cooked
through by seeing that the juices run clear with no trace of pink when the
thickest part of the leg, between the drumstick and the thigh, is pierced with
a skewer. Leave the chicken to rest in the pot for 10 minutes, then transfer to
a board and carve.
5. Meanwhile, to make the garlic
lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil
in a bowl and season with salt and pepper.
6. Scatter the lettuce on a large serving
platter or shallow bowl. Drizzle with the lemon juice and some olive oil until
all the lettuce heads are lightly covered. Season with salt and pepper.
7. Spoon the pistachio mixture over,
followed by the herbs. Add a sprinkling of salt flakes just before serving.
8. Place the chicken on warmed plates
with the shallot, lemon slices and dates. Sprinkle over some thyme and salt
flakes.
Serve with the garlic lettuce
on the side!😋😋
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