Chicken with Orange Stuffing & Apricot Sauce
Chicken & Chickpea Pilau
Cooked Chicken & Mushroom Curry
Corn Stuffed Schnitzel
Fennel Wrapped Chicken Breasts
Honeyed Chicken with Apple Dumplings
Spicy Keralan Style Chicken
Mango Chicken Casserole
Spicy Roast Chicken
Tangy Pot Roast Chicken
Tabeet - Persian Chicken Cholent
Turkey Mole Mine
(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Chicken is so versatile and takes up flavours. We like this one at Pesach as it is cooked with leeks and onions - the food the Children of Israel bemoaned they missed (Numbers 11: 5). I also use thyme a herb that grows wild in the Middle East - lemon thyme is even better if you can get it
This is really simple and the recipe is easily doubled or tripled. Leftovers are good for a salad or rolled in lettuce leaves for a “sandwich” with mayo and cress.
You can either use a whole large chicken portioned into 6-8 or the breasts from the previous recipe.
1 large whole chicken portioned or
6 roaster tops
2 large onions
2 large leeks
2 medium - large carrots
6 x 10cm (4”) sprigs thyme
1 cup hot water
Clean your chicken or quickly scald it and put to one side
Slice the onions, carrots and the leeks place on the base of a large casserole dish lay the chicken with the skin facing down on top, season, tuck the thyme around and over the chicken. Cover and cook in a preheated oven for 1 hour and 20 minutes at 160°C fan, 180°C, 350°F, Gas 4, Moderate.
Check after an hour of cooking. There should be plenty of liquid in the pot which you can thicken if you wish with 1 tablespoon of potato flour mixed with cold water and then added to the hot “stock”. Personally I serve with mashed potato or sweet potato to sop up the juice. Turn the chicken and cook skin side up and open if you wish to crisp it.