Green-gar­lic chicken with roasted-pep­per sauce and red rice

The Daily Telegraph - Telegraph Magazine - - The Cut / Food -

Serves 4

You can be gen­er­ous with the new sea­son’s mild-flavoured, soft and juicy green gar­lic, roasted here with chicken, a sweet pep­per sauce and an earthy salad.

— 4 green-gar­lic stalks, cut

hor­i­zon­tally into round slices — 5 tbsp ex­tra-vir­gin olive oil — juice of 1 le­mon

— 1 x 1.2-1.5kg chicken — leaves from 1 sprig of

rose­mary, finely chopped

For the sauce

— 1 ba­nana shal­lot, chopped — 3 red pep­pers, halved and de­seeded, then finely chopped

— 2 tbsp ex­tra-vir­gin olive oil — 1 tsp sweet paprika

— 1 tbsp thick

Greek-style yo­gurt

For the rice

— 160g red rice

— 4 tbsp flat-leaf pars­ley,


— 4 tbsp olive oil

— juice of ½ le­mon

— 2 tsp nigella or black

sesame seeds

— 2 tbsp radish or other red

sprouts (op­tional)

Pre­heat the oven to 150C/gas mark 2.

Put the green gar­lic in a roast­ing pan with the oil, le­mon juice, and rose­mary, and sea­son.

Cut the back bone out of the chicken – this is on the un­der­side and is easy to re­move with a pair of strong kitchen scis­sors. Flat­ten or spatch­cock the chicken us­ing the heel of your hand, then put it in the roast­ing dish with the gar­lic, coat­ing it with the sea­soned oil. Add about 100ml wa­ter to the pan, cover with foil then roast slowly for one hour. Re­move the foil and con­tinue to roast the chicken for an­other 15-25 min­utes, un­til lightly browned – you may need to grill a lit­tle if you have an elec­tric oven.

Mean­while, make the sauce. Put the shal­lot, red pep­per and oil in a fry­ing pan and cook over a low heat for about 20 min­utes or un­til very soft. Re­move from the heat, cool com­pletely then put in a food pro­ces­sor with the paprika and yo­gurt and blend un­til smooth. Sea­son to taste with salt.

Put the rice in a pan and cover with 3cm of cold wa­ter – boil un­til just ten­der then drain, re­fresh with cold wa­ter and cool. Com­bine with the pars­ley, oil and le­mon juice with half a tea­spoon of salt, then scat­ter over the seeds and red sprouts, if us­ing.

To serve, put the chicken on a large board, ready to joint with a carving knife. Heap the rice be­side it, with a bowl of the pep­per sauce.

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