Take the chicken out of the oven and baste with the marinade. Serve the chicken, drizzled with sauce, alongside whatever you fancy. Spicy roast potatoes with tahini and soy by Ixta Belfrage and Yotam Ottolenghi Spicy roast potatoes with tahini and soy Ixta Belfrage. Ottolenghi's Chicken with Caramelized Onion and Cardamom Rice. If the juices run clear, the chicken is cooked. 50g unsalted butter, softened3 tbsp olive oil2 onions, peeled, cut in half lengthways and very finely sliced (use a mandoline, ideally)3 tsp caraway seeds, roughly crushedSalt and black pepper2 tsp sherry vinegar300g sourdough bread (about 4 thick slices), crusts on, cut into 3-4cm pieces 3 large eggs, whisked130ml double cream300ml chicken (or vegetable) stock200g ready-cooked and peeled chestnuts, roughly chopped 50g black garlic, roughly chopped4 tbsp (15g) parsley leaves, finely chopped30g chives, finely chopped1 tbsp maple syrup1 tsp lemon zest. Add the garlic, fry for another two minutes, then turn off the heat and stir in the mustard seeds. Transfer to a platter, and serve warm or at room temperature. In the intro to the recipe we are informed that there are different schools of roast potato. Cover and place in the fridge for at least 4 hours. 7 dried mild red chillies (or hot ones, depending on taste), seeds and pith removed if you prefer less heat 200g unsalted butter, at room temperature 1 tsp hot smoked paprika 2 tsp runny honey 20g curry leaves, picked from their stems1 whole garlic bulb, cut in half horizontally, plus 3 extra cloves, peeled and roughly chopped2 lemons – 1 zested, to get 1 tsp, and juiced, to get 1½ tbsp, the other cut in half Salt and black pepper1 large chicken (about 2kg)2 onions, peeled and cut into 1cm-thick slices (300g net weight) 2 tbsp plain flour. Yotam Ottolenghi’s roast sweet potato with maple, lime and pecans. Your grandmother’s classic roast chicken receipe is a tried and true classic - but here in Israel, we love to play around with old favorites and give them new twists.. And while we all might have our grandmother’s recipe buried deep inside our memories, it never hurts to have another. Put the sweet potatoes in a large bowl, add the butter mixture, chives and pickled chillies, and toss to combine. Roast hazelnuts on a baking tray for 10 minutes. Remove from the oven. Transfer the cooked chicken to a serving plate, to rest, and leave the oven on. This week we had it with green beans and roasted baby potatoes, but it works just as well alongside some herby basmati rice or with a ciabatta roll (or two) to mop up the delicious sauce. Spoon over each piece of chicken after it has been baked for 35 minutes. Put the soy, syrup, oil and an eighth of a teaspoon of salt in a bowl with two teaspoons of crushed garlic and a tablespoon of grated ginger. You can get everything ready a good few hours before eating and just assemble before serving. Heat the oven to 240C (220C fan)/475F/gas 9. If the juices are pink, return the chicken to the oven and check again in 10 minutes. Ingredients: 1 large chicken divided into quarters; breasts and wing, leg and thigh (*I used all bone-in chicken breast) 2 red onions, thinly sliced; 2 cloves garlic, crushed; 4 tbsp olive oil, plus extra for drizzling; 1 1/2 tsp ground allspice; 1 tsp ground cinnamon; 1 tbsp sumac Use both hands to break the breast bone by pressing down firmly until you hear it crack. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Add the sherry vinegar, cook for a minute more, then set aside. 2/ Preheat the oven to 200 degrees. Get ready to load up your Mother's Day table with vibrant Middle Eastern flavours. Chop coarsely. Yotam Ottolenghi’s brussels sprout and pomegranate slaw. Preheat the oven to 400 degrees F. 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