ONE-POT DISH HITS THE MARK

AN­CHOVY-FLAVOURED CHICKEN SKIN STARS IN THIS COM­FORT­ING MEAL

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: JOSE PIZARRO

This is a clas­sic one-pot dish that I of­ten make at home. Every part of the meal is com­fort­ing and de­li­cious, but the truly heav­enly bit is the crispy an­chovy-flavoured chicken skin.

ROAST CHICKEN WITH OR­ANGE, CUMIN AND APRI­COT RICE SERVES: 6

2 large gar­lic cloves, peeled 2 tbsp ex­tra-vir­gin olive oil, plus ex­tra for fry­ing 6 salted an­chovies in ex­tra-vir­gin olive oil 1 large free-range chicken (1.8kg) Sea salt and freshly ground black pep­per 2 banana shal­lots, finely sliced ½ tbsp cumin seeds ½ tbsp sweet smoked pi­men­ton de la Vera 1 tbsp hot smoked pi­men­ton de la Vera 500g Calas­parra rice or an­other short-grain rice, soaked for 10 min­utes in cold wa­ter and drained Zest and juice of ½ or­ange 100g dried apri­cots, chopped 1 bay leaf 1 sprig of rose­mary 1 litre (4 cups) chicken stock Small bunch of flat-leaf pars­ley, roughly chopped

METHOD

Pre­heat the oven to 200C. In small food pro­ces­sor or heavy pes­tle and mor­tar, blend the gar­lic cloves with the olive oil and half of the an­chovies to a rough paste. Care­fully loosen the skin from the breasts of the chicken and rub the gar­lic and an­chovy mix­ture un­der­neath the skin. Sea­son well with salt. Place the chicken in a deep, lid­ded casse­role dish and roast, un­cov­ered, for 35 min­utes, un­til the skin is golden. Mean­while, add a lit­tle oil to a sau­cepan and fry the shal­lots with the rest of the an­chovies and a pinch of salt over a medium heat for 5 min­utes, or un­til soft­ened. Add the cumin seeds and both types of pi­men­ton and fry for 1–2 min­utes, un­til fra­grant. Mix in the rice, or­ange zest and juice and dried apri­cots. Add the bay leaf, rose­mary and the chicken stock, bring to a boil, then re­move from the heat and set aside. Re­move the casse­role dish from the oven, care­fully lift out the chicken and place on a chop­ping board. Add the rice and stock mix­ture to the dish and place the chicken back on top. Re­duce the oven to 180C and roast, cov­ered, for 1 hour. At this point, check to see if the rice is cooked. If needed, add a lit­tle more stock and cook for a fur­ther 10 min­utes. Re­move the casse­role dish from the oven and lift the chicken back on to the chop­ping board, tip­ping it over the dish first so that any juices run back into the rice. Leave the chicken to rest for 5-10 min­utes, loosely cov­ered with foil. Taste the rice, sea­son and stir through the pars­ley. Place the lid back on the dish to keep warm as you carve the chicken. Dish up on to warm plates with the rice. This is an edited ex­tract from An­dalu­sia by Jose Pizarro, pub­lished by Hardie Grant Books, $49.99 and available in stores na­tion­ally. Pho­tog­ra­pher: © Emma Lee 2019

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