Ottolenghi's Roast Chicken with Saffron, Hazelnuts and Honey
SERVES: 4
INGREDIENTS:
1 organic or free-
2 onions, roughly chopped
4 tbsp olive oil
1 tsp ground ginger
1
tsp ground cinnamon
a generous pinch of saffron strands
juice of 1 lemon
4 tbsp cold
water
2 tsp coarse sea salt
1 tsp black pepper
100g unskinned hazelnuts
70g honey
2 tbsp
rosewater (This isn't 100% necessary if you can't find it!)
2 spring onions, roughly
chopped
TO SERVE:
Mashed potato or roasted potato cubes
METHOD:
1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger,
cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinade for at
least an hour, or overnight in the fridge.
2. Preheat the oven to 190C. Spread the
hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop
roughly and set aside.
3. Transfer the chicken and marinade to a roasting tray big
enough to fit everything comfortably. Arrange the chicken pieces skin side up and
put the tray in the oven for 35minutes.
4. While the chicken is roasting, mix the
honey, rosewater and nuts together to make a rough paste. Remove the chicken from
the oven, spoon a generous amount of nut paste on to each piece and spread it to
cover. Return to the oven for 5-
5. Transfer the chicken to a serving dish and garnish with
the chopped spring onions.
6. Serve with some really creamy mash or roasted potato
cubes.