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Gooey Fragrant Chicken

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Gooey Fragrant Chicken

Gooey fragrant chicken is splendiferous and I was relieved it turned out so well.  Fragrant chicken might appear to have a few weird combinations in the recipe, but have faith and stick with it.  It’s worth the experimentation.  I must admit, I doubted how delicious this would be when I was putting it all together, but it worked – brilliantly.  Even my son, who can be a bit fussy, gobbled it all up.

For a deeper flavour, use chicken thighs in this recipe, but if you prefer breasts, these work very well too.  I mixed up breasts and thighs so everyone could eat their favourite.

Gooey fragrant chicken benefits from marinating overnight if possible, but if not, leave it for a minimum of an hour or so.

Gooey Fragrant Chicken

Serves 4 as a main course

8 chicken thighs or 4 breasts

2 red onions, chopped chunky

2 tbsp olive oil

Juice of one lemon

3 tbsp water

1 tsp ground ginger

1 tsp ground cinnamon

6 – 8 strands saffron

Good pinch of sea salt

Lots of freshly ground black pepper

1 tbsp honey

1 tbsp rosewater

Mung beans roasted vegetables

How to prepare gooey fragrant chicken

In a large, oven-proof casserole dish, mix the chicken together with the oil, water, onions, lemon juice, ginger, saffron, cinnamon, salt and pepper.  Marinate for a minimum of one hour, ideally leave it overnight.

Preheat the oven to 180°C/350°F/ Gas 4.  Place the casserole dish on the middle shelf with the chicken thighs, skins facing upwards.  Cook for approximately 40 minutes.  While the chicken is roasting, in a small bowl, mix the honey and rosewater.

(Note that some rosewater is stronger than others.  My current bottle is quite strong – try a drop on your fingertip to get an idea of its strength.  For a strong rosewater, use only 1 tsp.  For a weaker rosewater, you might need to use 2 tbsps.  The flavour should be very subtle when the chicken is ready.)

Remove the soon-to-be fragrant chicken from the oven and spoon the rosewater and honey mix over each chicken joint.  Return to the oven and cook for a further 10 minutes until the chicken is cooked through, browning well and deliciously gooey.

Serve with brown rice and fresh salad leaves.

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