Chicken with fragrant rubbings
Posted on February 15, 2014
OK so this is a total adaptation from a Persian recipe book my sister Liz gave me for Xmas and it’s an adapt in that I didn’t have all the necessary ingredients to hand so I invented. I’m writing this as it’s cooking away in the oven so I’ll do a verdict to let y’all know how it tasted and if it’ll make return to our table in the future.
4 chicken legs on the bone, dead cheap and better flavour than breasts
4 cloves of garlic, crushed
1/2* tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp turmeric
1/2 tsp sumac
1 1/2 cups water
1 lemon juiced
*actually I didn’t measure any of the half teaspoons, I just guessed. That’s the way I roll.
Slash the chicken legs a few times, certainly through the skin but maybe not all the way to the bone. Stick them in a pan and fry on both sides for 7 minutes each, till golden brown. Meanwhile mix the spices together, juice the lemon and crush the garlic. Pour the water into an ovenproof/flameproof dish along with the garlic and lemon juice and bring it to a gentle boil. When the legs have finished frying, place them into the dish and sprinkle the spices on top. I chucked in the juiced halves of the lemons for the craic as well. Bake in a moderate oven for about 40 minutes. When the cooking is over, remove the legs to a warmed serving plate, discard the lemon halves and bring the juices to the boil, reducing them a little. Serve the chicken with boiled rice and pour the reduced cooking juices over.
Tastes great, actually tastes really good. Apart from the fact that I can’t take pictures of food for the life of me (really hard to make it not look like roadkill), the flavour is turmericy, which is a good thing because so often you can’t taste it in dishes and it seems to work well with lemon. Generally it could do with more sauce, so maybe I’d try it next time with more water. Don’t know if I can detect the sumac at all …
Will be making it again.