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    Tuesday, May 02, 2017

    Roast Chicken with Peppers and Pistachio Nut Sauce

    The beauty of feeding my Grandchildren every Thursday, is the opportunity to try out all sorts of food They are quite adventurous, isn't that great?

    This recipe really appealed to me and they loved it
    Actually I reckon anyone would like it
    Once again courtesy of The Epicurious Website

    Beautiful Roasted Chicken with Peppers and a Nutty Sauce
    with some fresh Bread Rolls on the side

    Really simple to make and a lot can be made ahead
    Easy peasy
    Enough for 6 people

            1/4 cup fresh lemon juice
            1/4 cup olive oil
            3 garlic cloves, minced, mashed to a paste with the back of a knife
            3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
            2 tablespoons chopped fresh rosemary
            1 tablespoon chopped fresh sage
            1 large chicken
            2 tablespoons kosher salt
            Freshly ground black pepper
            1 lemon, halved

     Peppers and corn:
            1/4 cup olive oil
            1/2 cup minced red onion
            1/4 cup minced capers plus 1-2 teaspoon caper brine
            1 teaspoon crushed red pepper flakes
            Kosher salt
            8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
            2 cups frozen corn
            2 tablespoons minced flat-leaf parsley
            2 tablespoons red wine vinegar

    Pistachio salsa:
            1 cup unsalted shelled pistachios, coarsely chopped
            1/4 cup thinly sliced fresh chives
            2 tablespoons finely grated lemon zest
            1 teaspoon kosher salt
            1 cup extra-virgin olive oil

    For chicken
    Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl;
    set marinade aside.
    Season chicken with salt and pepper inside and out.
    Place inside a resealable plastic bag;
    Add marinade to bag
    Spread marinade evenly to distribute.
    Seal bag and chill for at least 4 hours and up to 24 hours.
    Preheat oven to 220°C.
    Transfer chicken from bag to a small roasting pan;
    gently blot excess oil from marinade with paper towels,
    leaving herbs intact on chicken skin.
    Stuff each chicken with a lemon half and several thyme sprigs.
    Tie legs together with kitchen twine, if desired.

    Roast until well browned, 30-35 minutes.
    Reduce heat to 180°C and continue roasting, occasionally basting chickens with pan juices,
    About another 30 minutes
    My rule of thumb, to ensure the chicken is cooked through
    Pop a skewer into the thickest part of the thigh
    Hold there for about 10 seconds
    Pull out skewer and touch on your bottom lip
    it should be hot not enough to burn but you will feel it and the juice will run clear out of the chicken
    Guaranteed works everytime
    Transfer chicken to a carving board; let rest for 20 minutes before carving.
    For Peppers and Corn:
    Heat oil in a large skillet over medium heat.
    Add onion, capers, and red pepper flakes.
    Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers  season with salt and cook,
    stirring occasionally, until soft, 10-12 minutes.
    Stir in caper brine, corn, parsley, and vinegar just before serving.

    For Pistachio Salsa:
    Combine first 4 ingredients in a small bowl.
    Stir in oil.
    Dinner is served

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