[youtube=http://www.youtube.com/watch?v=GaBAfMmKc90&rel=1]
What better to go alongside a fabulous meal than some good mood enhancing music. Harem (Sarah Brigtman) really suits the mood of Middle Eastern Food. This 2003 album was Middle Eastern-themed, influenced by dance music. On Harem, Brightman collaborated with artists such as Ofra Haza and Iraqi singer Kazem al-Saher. Nigel Kennedy contributed violin tracks to the songs “Free” and “The War Is Over”, and Jaz Coleman contributed arrangements.
Another meal from the delightful Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
I did make some adaptations to the meal, which I’ve detailed clearly in the recipe below. Since when didn’t I play with the recipe until I got exactly what I wanted? It’s the only way to go, after all ”Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next.” (Nigella Lawson), it is about finding what works for you.Despite the lack of interest the name implies the meal was wonderful; but then again how can a well cooked roast chicken not be good?
The potatoes and other vegetables in this dish are fried before they are added to the chicken. After absorbing the pan drippings, they become absolutely addictive, so much so that I was glad I cooked more than I thought I’d need – they certainly disappeared fast, no leftover veggies here tonight.
The traditional thing to do is to joint the chicken into around eight pieces once it’s cooked and to serve a chicken portion with the potatoes, but since none of us are very keen to be served meat on the bone (in fact I positively hate it) I just carved the meat off the bone and served that way, which worked well although it wasn’t quite as attractive in the presentation stakes.
To accompany the chicken and vegetables I made an onion sauce (recipe from Moro East
With the left over chicken I am going to make a tagine tomorrow using this recipe.
The Recipe (Serves 8):
Chicken:
- 1 3- to 4-pound chicken
- 3 cups plus 3 tablespoons vegetable oil
- 3 garlic cloves, minced (about 1½ teaspoons)
- 1 teaspoon paprika (I used 1 tablespoon za’atar)
- 1 teaspoon kosher salt
- 1 onion
- 3 pounds of potatoes, peeled and cut into 1½-inch wedges (I used half baking potatoes and half sweet potaotes & some carrots)
- Preheat the oven to 350 degrees.
- In a large roaster, coat the bottom of the pan with 1 tablespoon of the oil. Rub the entire chicken with 2 tablespoons oil, the garlic, paprika and salt.
- Add the onion to the roaster. Place the roaster into the oven, covered, and roast the chicken for 1 hour.
- Meanwhile, deep-fry the potatoes, 1 to 1 ½ cups at a time, over medium heat in a deep-fryer or medium saucepan filled with the 3 cups of vegetable oil. Fry each batch for 4 to 5 minutes, or until the potatoes are golden. Drain on paper towels.
- Add the potatoes (and carrots) to the roaster. Give them a stir in the pan drippings, making sure that they are well coated. Roast the chicken for 1 more hour, or until the chicken is golden.
Onion Sauce:
- 500g onions, thinly sliced across the grain
- 1/2 teaspoon saffron strands
- 125g golden sultanas
- 1/2 heaped teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 4 tablespoons olive oil
- 200ml water
- 4 desertspoons caster sugar
- Put all the ingredients except the water and sugar in a saucepan, add some salt and a good grinding of black pepper and cook over a medium heat for 15-20 minutes, until the onions are soft.
- Now add the water and cook for a further 30 minutes, stirring occasionally.
- Now add the sugar and cook for another 10 minutes with a lid on.
- Taste and adjust the seasoning if necessary.
- Serve.
{ 4 comments… read them below or add one }
Looks delish KG… as usual your food is making me drool!
Ummm looks lovely. Will give the onion sauce a go myself. Love the look of the spicy foods you make. You are always very clever with your taste combos.
Clairex
What a lovely alternative to a ‘typical’ roast chicken. I’ll try it.
It really is good Toby. Do enjoy.