While Sheila's adventures in the kitchen have been inspiring, they have not (always) been (ahem) edible. It turns out that multitasking is really not a good thing.
I took over tonight and made one of the dishes from class last week: "Roast Chicken with Honey, Almonds, Saffron and Rosewater."
It was delicious.
We needed a nice home cooked meal after the let-down of coming home from Paradise.*
Two things, in addition to the meal that I am about to post made it better:
1. That Minnesota is about to make it legal for same-sex couples to marry and
2. That some ladies from Johnny's school are taking us out on Friday night!
Here's the lovely and quite easy recipe for you to enjoy!
Serves 4
1 chicken divided or quartered (or 2 breast and 2 leg pieces, skin on).
1 white onion, sliced lengthways
2 cloves garlic, crushed
8 tbsp extra virgin olive oil (or if you heard a Dubliner say it, "Eight Tabes" with a long "a" -- too bad it didn't call for three so I could hear them say "Tree Tabes")
1 tsp saffron strands
1 tsp gound ginger
1 tsp ground cinnamon
2 tsp Maldon sea salt
1 tsp freshly ground black pepper
2 tbsp rosewater
5 tbsp honey
100g flaked almonds
Score the leg and breast pieces through the skin, and dry well.
Mix all the marinade ingredients together and rub well into the chicken pieces, making sure to place the saffron strands directly onto the flesh. Leave in the fridge to marinade overnight, or for a minimum of 2 hours.
Preheat the oven to 200 C
Place the marinated chicken pieces, along with the onions onto a baking tray skin side up, and with pleanty of space around the pieces.
Roast for 25-30 mins, until cooked through.
Meanwhile, in a bowl, mix the flaked almonds, honey and rosewater and place a spoonful of each onto each piece of chicken. Return to the oven and roast for a further few minutes, until the nuts have colored.
Leave to rest before serving on either a platter with fresh herbs, or on individual plates.
*The as yet unnamed place from which we returned last night at midnight. Needless to say, it was a "soft" day today.
I took over tonight and made one of the dishes from class last week: "Roast Chicken with Honey, Almonds, Saffron and Rosewater."
It was delicious.
We needed a nice home cooked meal after the let-down of coming home from Paradise.*
Two things, in addition to the meal that I am about to post made it better:
1. That Minnesota is about to make it legal for same-sex couples to marry and
2. That some ladies from Johnny's school are taking us out on Friday night!
Here's the lovely and quite easy recipe for you to enjoy!
Serves 4
1 chicken divided or quartered (or 2 breast and 2 leg pieces, skin on).
1 white onion, sliced lengthways
2 cloves garlic, crushed
8 tbsp extra virgin olive oil (or if you heard a Dubliner say it, "Eight Tabes" with a long "a" -- too bad it didn't call for three so I could hear them say "Tree Tabes")
1 tsp saffron strands
1 tsp gound ginger
1 tsp ground cinnamon
2 tsp Maldon sea salt
1 tsp freshly ground black pepper
2 tbsp rosewater
5 tbsp honey
100g flaked almonds
Score the leg and breast pieces through the skin, and dry well.
Mix all the marinade ingredients together and rub well into the chicken pieces, making sure to place the saffron strands directly onto the flesh. Leave in the fridge to marinade overnight, or for a minimum of 2 hours.
Preheat the oven to 200 C
Place the marinated chicken pieces, along with the onions onto a baking tray skin side up, and with pleanty of space around the pieces.
Roast for 25-30 mins, until cooked through.
Meanwhile, in a bowl, mix the flaked almonds, honey and rosewater and place a spoonful of each onto each piece of chicken. Return to the oven and roast for a further few minutes, until the nuts have colored.
Leave to rest before serving on either a platter with fresh herbs, or on individual plates.
*The as yet unnamed place from which we returned last night at midnight. Needless to say, it was a "soft" day today.
I love that you made fun of the way they say Tbsp and then left it a mystery ingredient!! So we should not only guess where John is, but what ingredient that might be 8 Tbsp?? Glad to hear you're having fun! Love, Kathy
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