Friday - - RECIPE CARDS -

Prep time 5 mins Cook­ing time 45 mins Serves 4 IN­GRE­DI­ENTS ½ tsp each, cumin, co­rian­der, fen­nel and chilli pow­ders Finely grated rind of 1 le­mon and juice of 2 lemons 70ml olive oil 8 chicken thigh cut­lets (200g each), skin slashed in sev­eral places 2 car­rots, halved length­ways and thinly sliced 2 baby fen­nel bulbs, thickly sliced, fronds re­served 1 Span­ish onion, thinly sliced 2 gar­lic cloves, thinly sliced A pinch of saf­fron 200g canned cherry toma­toes 500ml chicken stock 120ml non al­co­holic white wine 400g canned chick­peas, rinsed ½ cup each coarsely chopped flat-leaf pars­ley and mint, plus ex­tra ½ pre­served le­mon, rinsed, flesh dis­carded, rind finely chopped METHOD Pre­heat the oven to 220°C. Mix spices, le­mon rind and 1 tsp sea salt in a small bowl. Sea­son chicken pieces gen­er­ously with the mix­ture.

Heat half the oil in a large fry­ing pan over medium high heat, add chicken skin side down and turn oc­ca­sion­ally un­til browned, 4-5 mins, trans­fer to oven and roast un­til cooked through, 10-15 mins. Mean­while heat re­main­ing oil in a large saucepan, add car­rot, fen­nel, onion, gar­lic and saf­fron, and stir oc­ca­sion­ally un­til onion be­gins to soften, 4-5 mins. Add toma­toes, stock and non al­co­holic wine, bring to the sim­mer and cook un­til car­rot is ten­der and liq­uid re­duces by half, 12-15 mins. Add drained chick­peas, herbs, pre­served le­mon rind and le­mon juice, sea­son to taste and serve hot over spiced roast chicken, scat­tered with fen­nel fronds and ex­tra herbs.

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