Ottolenghi’s Roast Chicken Thighs with Saffron, Hazelnuts and Honey
This has become a great favourite for supper parties.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
90
MINUTES
Ingredients
8 large organic or free-range chicken thighs
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
1-2 tbsp rosewater depending on strength of rosewater
2 spring onions, sliced at an angle
Sprigs of coriander
Method
Mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice and water in a large bowl. Season with salt and pepper. Leave to marinate for at least 1 hour, or overnight in the fridge.
Preheat the oven to 200°C/Gas Mark 6.
Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned.
Chop roughly and set aside.
Reduce the temperature to 180°C/Gas Mark 4.
Transfer the chicken and marinade to a roasting tray just large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the tray in the oven for about 35 minutes or until nearly cooked. *(See note at end of recipe).
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 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken, the juices and toasted nuts to a serving dish and garnish with the sliced spring onions and coriander leaves.
* The organic chickens we use are larger; the thighs weigh about 185g and take approximately 1¼-1½ hours to cook.
