Sticky chicken with sherry, almonds & dates

March 17, 2014February 8, 2016 Belinda

Tender, sticky roasted whole chicken legs coated in a lip-smacking glaze. Also ideal for feeding a crowd

Serves 8
3 tbsp olive oil
8 whole chicken legs (including the thigh)
2 large onions, chopped
15 garlic cloves, left whole in their skins
1 heaped tsp ground cumin (I roast mine)
8 fl oz (or 1 cup) sherry, like Manzanilla or Oloroso
zest and juice of 1 large lemon, plus extra zest to serve
3 oz whole blanched almonds, (I used Marcona) roughly chopped
12 large soft dates, like Medjool, pitted and chopped
2 oz pack flat -leaf parsley, roughly chopped

Heat the oven to 400 F
Heat 1 tbsp olive oil in a large frying pan.
Season the chicken then brown it on all sides.
Remove the chicken, place it in a large baking dish then set aside.
Add the remaining oil, onions and garlic to the pan and season.
Fry for 10 minutes until glden.
Stir in the cumin, sherry, lemon juice and zest. Bring to the boil then add the almonds, dates and half the parsley.
Pour the sauce over the chicken. Cover with foil, then roast for 1 hour until tender, taking the foil off after 15 minutes of cooking.
Spoon the liquid over the chicken a couple of times during the roasting.
Serve piled up on a large platter with the sauce poured over, the garlic cloves, remaining parsley and some extra lemon zest.
This is lovely served with a nice, tasty quinoa or couscous dish

Do-ahead · Grains · Poultry

Mexican chicken bake

March 12, 2014September 8, 2022 Belinda

This is a super family-friendly meal, popular with everyone. All you need is a nice salad.

Serves 4
3/4 cup short or medium grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed.
4 tbsp chopped fresh cilantro (coriander)
2 tbsp vegetable oil
1 1/2 lbs boneless, skinless chicken thighs
12-oz jar spicy taco sauce (I use the brand “La Victoria Red Taco Sauce – medium)
1/2 cup sliced black olives, optional
3 cups grated sharp cheddar cheese
6 scallions, green part chopped for a garnish
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, 9 inch ceramic baking dish.
Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.
In the prepared dish, combine the beans, 2 tbsp of the cilantro and some salt and pepper, then add the rice and toss together.
Lightly press the mixture into the rice and the mixture is flat.
Season the chicken thighs with salt and pepper, heat the oil in a large frying pan over medium high heat and saute the chicken thighs for 5 minutes, then turn over.
Add the spicy taco sauce and cook for another 4 minutes.

To assemble, spread half the cheese over the rice.
Arrange the thighs and sauce on top in a star shape, sprinkle with sliced black olives and 2 tbsp chopped cilantro, then sprinkle with cheese.
Cover with aluminum foil.
Bake for 35 – 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 10 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro, chopped scallions and a dollop of sour cream.

Accompaniments · Do-ahead · Gluten Free · Sauces

Creamy ginger soy sauce

March 10, 2014September 8, 2022 Belinda

This is a great dressing for a fresh salad or as a sauce for your favorite Asian cuisine featuring meat, fish or chicken. It’s also divine as a dipping sauce for vegetables or shrimp.
Really easy to make and so exotic!

3 tbsp white wine vinegar
1 tbsp soy sauce
1 tsp Asian sesame oil
3 tbsp sugar
1 tsp minced garlic
1 tsp fresh ginger, minced
1 tsp cayenne pepper (or less if you don’t like too spicy)
1/2 tsp ground black pepper
1 cup good quality mayonnaise

In a small bowl, combine and thoroughly mix the white wine vinegar, soy sauce, sesame oil, minced garlic, sugar, minced fresh ginger, cayenne pepper and black pepper.
Gradually whisk in the mayonnaise until completely blended.