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Cover: Charlie's Chicken

Recipes with cumin

24Jul 12

Chicken Marinated in Herbs and Garlic with Roasted Red Peppers

Chicken with herbs and roasted red peppersHere is a simple recipe bursting with flavour.  Chicken marinated in herbs and garlic with roasted red peppers is quick and easy to prepare, so don’t let the long name fool you! You can be getting on with other jobs whilst the peppers are roasting in the oven – and before you fry the chicken.

If you are quite hungry, you can accompany the chicken with oven-roasted peppers and pine nut couscous.

Ingredients:

To marinate the chicken:

  • 4 thin chicken fillets
  • 3 cloves of garlic, pressed or finely chopped
  • 4 tbsp extra virgin olive oil
  • Fresh parsley, finely chopped

For the roasted red peppers:

  • 4-6 small to medium red bell peppers, whole
  • 3 tbsp extra virgin olive oil
  • A couple of pinches of dried parsley
  • 1 tsp whole cumin seeds
  • Fresh ground black pepper
  • Pinch of salt
  • Garlic powder to taste

Steps:

  1. Preheat the oven to 200ºC.
  2. Place the peppers drizzled with oil onto a roasting tray, sprinkle over with the herbs, and season with salt and black pepper.
  3. Roast the peppers in the oven for 45 minutes to 1 hour depending on their size.
  4. Whilst the peppers are roasting, place the chicken fillets into a bowl, cover with the oil, stir in the garlic and the fresh parsley.  Cover the bowl and place it in the fridge for 20-25 minutes.  For extra flavour and softness, marinate the night before.
  5. About 15 minutes before serving, take the chicken out of the fridge, and in a large frying pan, spoon in the oil from the marinade.  Heat the oil on high, testing that the oil is ready for the chicken by dropping a bread crumb in.  If the crumb sizzles, the oil is ready!  Fry the chicken with the rest of the marinade, making sure that each piece of chicken fully touches the bottom of the pan.  First seal the chicken on a high heat for a few minutes on each side, then turn the heat down to medium and continue to fry until the chicken is cooked throughout, about 10 minutes depending on the size and thickness of the fillets.
  6. Present the whole peppers with the chicken on a plate.  Serve with fresh granary bread or rocket leaves drizzled with balsamic vinegar.

Recipe for: 4 main courses

Duration:15 minutes to prepare (some of this is done during the peppers’ roasting time) and 45 minutes to 1 hour cooking time.

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26Apr 12

Basic Roast Chicken

Basic Roast ChickenThe smell of roast chicken wafting through the house on a Sunday when everyone is together but beetling away on their own thing, is one of my true pleasures.  Perhaps it’s because it throws me back to comforting childhood memories or perhaps it’s just the new memories we are creating. Either way, it’s a good feeling.  I can begin to smell that delicious scent now, as I’m doing a basic roast chicken whilst I write this blog.  Once you have roasted your chicken, and if you don’t eat it all in one go, there are so many yummy dishes you can create with the leftovers, such as chicken wraps or sandwiches.  Keep any leftovers wrapped up in the fridge for a couple of days.

There are so many different recipes for a roasting chicken: different herbs, spices, stuffings, and preparation methods.  I want to share the way I do a basic roast chicken with you.  When I know that I am not going to have lots of time to prepare my roast, I buy one ready-made from the butchers or the supermarket, so that I can simply pop it on the tray, cover it with my choice of spices and roast away.  If you can find an organic chicken, that’s even better.

Ingredients:

  • 1 whole chicken, bought ready to roast
  • 2 tbsp extra virgin olive oil
  • A few pinches of salt flakes
  • A couple of pinches of ground paprika
  • A few pinches of ground cumin

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the chicken on a roasting tray.  Rub over with the salt flakes; drizzle over with the olive oil; and sprinkle over with the cumin and the paprika.  Then wash your hands really well.
  3. Loosely cover the chicken with aluminium foil and roast it in the oven for 30 minutes before removing the foil and roasting at a lower temperature of 160-180ºC for another 20 – 30 minutes, depending on the size of the bird.  Always check the label for weights and cooking times and ensure that the chicken is thoroughly cooked before serving.  To check that the chicken is cooked throughout, you can pierce the thigh meat with a sharp knife or skewer.  The juices will run clear when the chicken is cooked.
  4. Once done, turn the oven off and leave the bird in to rest in the cooling heat for 10 minutes.  Remove from the oven, carve and serve.

Duration: 10 minutes preparation time, 1-2 hours cooking time.

Recipe for: 4 servings

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