Tag Archives: garlic

Baked lemon and garlic chicken with pilaf rice

Lemon and garlicThis recipe apparently has a silly amount of garlic in it but don’t be put off and don’t be tempted to reduce the quantity.  When garlic is roasted it loses its pungency and instead takes on a mellow sweetness that works well with the lemon flavour.

Ingredients

2 tbsp olive oil

1 chicken (approx 2.25 kg / 5 lbs) cut into pieces: breasts, thighs, drumsticks etc

Salt and freshly ground black pepper

125ml (4 fl. oz) white wine

20 garlic cloves, unpeeled

Finely grated zest of 2 lemons and the juice of 1 lemon

1 large sprig of thyme

1 bay leaf

300ml (1/2 pint) chicken stock

For the rice

25g (1 oz) butter

1 small onion (about 125g / 4 1/2 oz), peeled and chopped

300g (11 oz) basmati rice

750 ml (1-1/4 pints) chicken or vegetable stock

To serve

2 tbsp chopped parsley

Method

Preheat the oven to 170C (325F), gas mark 3.

Heat a large casserole or saucepan over a medium heat.  Add the olive oil and chicken pieces, skin side down and cook on both sides until golden brown.  Season with salt and pepper.  Pour off and discard any excess fat.

Add the wine and garlic cloves and boil for 2 minutes.  Next add the lemon zest and juice, the herbs and the stock.  Bring to the boil, cover and bake in the oven for about 30-40 minutes, or until the chicken is cooked.

To cook the rice: melt the butter in a casserole or saucepan that is large enough to accommodate all the rice (bearing in mind that it will swell).  Add the onion and season.  Cover and cook over a low heat for approximately 10 minutes, or until the onion is soft.  Add the rice and stir for about 2 minutes until it crackles, then add the stock and some salt and pepper.  Bring to the boil then transfer to the oven and cook for about 10 minutes or until the rice is just cooked so that it is slightly al dente and all the liquid absorbed.

Cover and keep warm until ready to serve.

Serve the chicken with the rice in shallow bowls and sprinkled with chopped parsley.

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Adapted from a Rachel Allen Recipe

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Ratatouille

Ratatouille VegIn late Summer/early Autumn shops here are full of peppers, herbs, onions, tomatoes, aubergines (eggplants) and courgettes (zucchini).  They’re just crying out to be put together for a lovely fresh bowl of Ratatouille.  This would make a lovely light meal on its own, maybe with some crusty French bread on the side to mop up the juices.  If you’re vegetarian and want to add some extra protein then I have occasionally added a tin of ready cooked white haricot or borlotti beans in the last 10 minutes, just to heat through.  Alternatively take the original Ratatouille mix and put it in a shallow, oven proof dish.  Sprinkle with cheese and flash under a hot grill until the cheese starts to brown (very satisfying on a chilly evening).  This dish is absolutely bursting with Mediterranean flavour and goodness – olive oil, brightly coloured veg and garlic – just what the doctor ordered.

Before we begin, let me just say that you should keep the vegetable chunks quite large and stir very gently, otherwise the mix can all too easily lose all texture.

Ingredients (for 4 people)

2 large aubergines (eggplants), roughly chopped

4 courgettes (zucchini), roughly chopped

150ml / 1/4 pint / 2/3 cup olive oil

2 onions, sliced

2 garlic cloves, chopped

1 large red pepper, seeded and roughly chopped

2 large yellow peppers, seeded and roughly chopped

sprig of fresh rosemary

sprig of fresh thyme

5ml / 1 tsp coriander seeds, crushed

3 plum tomatoes, skinned, seeded and chopped

8 basil leaves, torn

salt and freshly ground black pepper

sprigs of parsley or basil, to garnish

Method

Aubergines (eggplants) nowadays shouldn’t need salting but if you know you are using an old-fashioned variety: place in a colander, sprinkle with salt, pop a plate and then a weight on top and leave for 30 minutes for the bitter juice to run out.

Otherwise, begin by heating the olive oil in a large saucepan.  Add the onions and fry gently for 6-7 minutes, until just softened.  Add the garlic and cook for another 2 minutes.

If you had salted the aubergine (eggplant) rinse it and pat dry with a clean dish towel.  Add the aubergine to the pan with the red and yellow peppers, increase the heat and saute until the peppers are just turning brown.

Add the rosemary, thyme and coriander seeds, then cover the pan and cook very gently for 40 minutes.

Add the tomatoes and season with salt and pepper.  Cook gently for a further 10 minutes, until the vegetables are soft but not too mushy.  Remove the sprigs of rosemary and thyme.  Stir in the torn basil leaves and check seasoning.  Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley.

Ratatouille

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