Tag Archives: roast chicken

Coriander Chicken Drumsticks

 Today I realized that I haven’t ate chicken for quite a long time. When I was a teenager chicken drumsticks weren’t available as a separate part of a chicken. When my mother wanted to prepare chicken for dinner she used to buy whole chicken thighs and cook it as is or cut into two parts.. I’m not even sure that drumsticks are on sale in Russian stores now, may be except the capital. Anyway, nicely spiced and roasted chicken drumsticks is a good and quick-to-cook midweek meal (with some rice or potatoes on a side) or a very good accompaniment to a beer! For this recipe I grind dried coriander seeds, then add turmeric and mild paprika, stir into the meat along with olive oil and let it marinade. If you’re hungry, skip the marinating and roast it straightaway! 🙂Coriander Chicken Drumsticks

Coriander Chicken Drumsticks

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
500g chicken drumsticks (I used without skin)
2-3 tsp dried coriander seeds
1 tsp turmeric
3/4 tsp mild paprika (or hot if you like)
2 tbsp olive oil
1 tsp lime juice (or lemon)
2-3 garlic clove, unpeeled
freshly ground black and white pepper, to taste
sea salt, to taste
  • Grind or crush coriander seeds, mix with turmeric and paprika. Combine with olive oil and lime juice. Rub the marinade into chicken drumsticks. Add garlic cloves, season generously with pepper and salt to taste. Cover and leave to marinade in the fridge for 1-3 hours, or skip this step and arrange chicken (with all marinade juices) onto a baking tray or dish.
  • Bake in the preheated 200C oven for 20 minutes. Then low the heat to 150C, cover with a piece of foil and bake for 10 minutes longer or until the drumsticks have cooked through.
  • Serve warm, but they are also good cold. The cooked drumsticks will keep in the fridge for 2 days.

Moroccan-inspired Dinner. Roast chicken with chickpea stuffing and sauteed okra.

 When was the last time you had a proper Sunday dinner {or Friday dinner in Arabic countries}? Do you plan it ahead or make it spontaneously? I suggest you to plan the dinner this time. Find the recipe you haven’t tried yet (or try mine) and which doesn’t require much time to be cooked, do the shopping a day ahead. And probably in the weekend you can allow yourself the luxury of feasting on the company of those you love the most.
 I love to spend a weekend afternoon in the kitchen preparing dinner surrounded by the wonderful aromas! Last weekend I was browsing through the photographs from the trip to Morocco, and inspired by all those bright, ancient and beautiful scenes, I decided to prepare the dinner in Arabic style. 🙂
 This roasted chicken recipe is a terrific option for dinner if you are looking for scrumptious, healthy and something easy to cook! The richness of garlic, the fire of harissa paste and the aroma of lemon make the dish comforting and that the whole family will love!
 So get cooking! 😉
Arabic-spiced Chicken

Roast Arabic-spiced Chicken

Roast Arabic-spiced Chicken
Ingredients
1*1.3-1.5 kg chicken,corn fed, free range
Salt, pepper to taste
2Tbsp butter, at room temperature
1 tsp thyme leaves, fresh or dried
Rub:
1/2 lemon, juice and zest
3-4 tsp harissa paste
2 garlic cloves, minced
1/2 tsp ginger powder
5 allspice berries, ground
1 Tbsp olive oil
+2 Tbsp zaatar
Stuffing:
200g chickpeas, cooked or from tin
2 garlic cloves, crushed
1 small chilli, finely chopped
1/2 lemon
olive oil
Method
Rinse the chicken and pat it dry. Coat it inside and out with salt and pepper.
Gently separate the skin from the flesh with your fingers and insert butter and thyme under the skin.
Mix ingredients for the rub to make a marinade. Rub all over the chicken, cover and refrigerate for 1-3 hours.
Take the chicken out of the fridge 30 minutes before cook. Sprinkle with zaatar.
For the filling, in a bowl mix chickpeas, garlic, chilli and a dash of olive oil. Stuff the chicken and place the half of the lemon at the entrance.
Truss the chicken and place in the roasting pan (breast-side up).
Roast in preheated 210C oven for 40 minutes, then down the heat to 180C and roast 30-40 minutes more, or until the juices run clear.
Remove from the oven and rest for 10 minutes before carving.
Extract the lemon from the cavity of the chicken and spoon the filling in a serving bowl. Squeeze the juice from the lemon, season with salt and pepper, mash chickpeas with a spoon a little bit. Drizzle with olive oil.

Sauteed Okra

Okra
Ingredients
400-500g fresh okra, cut into pieces
400g/1 tin chopped tomatoes
1 small onion, finely chopped
1 garlic, chopped
2 tsp dark muscovado or brown sugar
2-3 Tbsp lemon juice
fresh coriander, chopped
salt, pepper to taste
olive oil
Method
Heat the oil in a large pan on medium heat, add onion and saute until soft.
Add garlic, okra and cook for 5 minutes.
Add tomatoes, lemon juice, sugar, season with salt and pepper.
Cover and leave to cook for 10 minutes more.
Turn off the heat, sprinkle with coriander.
Serve alongside the roast chicken and chickpeas.
Enjoy the food!