pimm’s coq-tail

You may have noticed that in part of my orange themed week, it is also a little bit Ottolenghi-themed. And this post is going to be no exception.

SAM_2672
tangelo and pimm’s roast chicken

I have liberally adapted this recipe to fall in line with some flavours and ingredients that I like, and also things that I had readily available at the time, so if you are thinking of making it, feel free to adapt it liberally also. The orginal recipe uses arak but because I am not actually in Israel, I used Pimm’s which worked well because the flavours of Pimm’s are well suited to combine with citrus.

There are two sections of this recipe, for the marinade you will need:
50ml of Pimm’s or other aperitif alcohol
a few spoonfuls of orange or lemon juice
1 tablespoon of wholegrain mustard
1 tablespoon of brown sugar, white sugar or honey
a large gulp of olive oil
salt
pepper
turmeric
cinnamon
thyme
crushed fennel and caraway seeds

Combine these ingredients with eight small sliced tangelos and then coat four chicken thighs or legs (bone and skin inclusive) and leave for as long as possible. If you are preparing this meal well in advance, like I did, freeze the marinated chicken.

SAM_2655

If you are preparing it they day-of, or have thawed the frozen chicken, move the mixture to a large roasting dish and add a handful of almonds and enough root vegetables for your dinner party. I used potatoes, but you can use fennel bulbs, onions, sweet potato or parsnips.

SAM_2666

Bake at 220°C for 45 minutes, the natural fruit sugar in the tangelos will have caramelized and given them a lovely sweet flavours, which will have been absorbed by the chicken and the vegetables, and because they are thinly sliced they will have crisped up beautifully.

Drain any juice that hasn’t evaporated or been absorbed and simmer in a pot until it reduces sufficiently. If there is a lot, mix a teaspoon of cornflour with a bit of water and add to the juice to thicken it up.

Garnish with chopped parsley and eat it hot or serve it cold at an afternoon or early evening picnic.

SAM_2678

2 thoughts on “pimm’s coq-tail

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s