Orange Scented Chicken with Almond & Sumac Crumb
Fennel and Kalamata Bulgar Salad.
There is absolutely no reason nor explanation for why the chicken was dyed a ridiculous pink. I actually feel a little bit guilty, like Im responsible for the undignified end to a perfectly respectable chicken. May he rest in peace.
This recipe calls for a lot of oranges, but its worth it. The sweet citrusy flavour penetrates right through the flesh and leaves you with a sticky sweet sauce to scrape off the bottom of the pan. The salad isn't half bad either. All in all it makes for a rather racy sunday roast.
Recipe:
1 small free range chicken butterflied
Marinade.
juice of four oranges
rind of two oranges
2 tbsp dried oregeno
4 sprigs of thyme
6 tbsp balsamic vinegar
4 cloves of garlic
juice of a beet (unnecessary)
Marinade yo chicken over night in a baking tray.
Crumb.
1/4 cup panko bread crumbs
1/2 cup flaked almonds
1/4 sesame seeds
2 tbsp sumac
zest of orange and lemon
Extras.
4 oranges cut in quarters
black pepper
bunch of parsley
Preheat oven to 180 degrees.
Shove the oranges and parsley under the chicken.
Roast for 20 mins.
Remove from over and cover with the crumbs and return to the oven for another 20 mins until golden on the outside and cooked through.
Fennel and Kalamata Bulgar salad.
1 tbsp of oil
1 cup of medium bulgar wheat
3 fennel bulbs finely choppped
1 clove of garlic
1.5 cups of vegetable stock
1/2 cup pitted kalamata olives chopped
1 orange zest
1 tsp sumac
two beetroots finely sliced
bunch of silverbeet
handful of mint and parsley
120g danish feta
fennel sprouts to garnish
S&p
Sautee fennel and garlic until translucent, add the bulgur wheat and toast for one minute. Add the stock, turn down the heat as low it will go. Cover with a lid wrapped in a tea towel for 20 mins or so, checking once in a while to make sure it isn't sticking and burning.
Remove from the heat and toss in all of the remaining ingredients and serve with chicken.
No comments:
Post a Comment