Wednesday, March 1, 2017

Simple

Orange and Ginger Roast Chicken
BQ8A4974-2
Yesterday the kitchen was filled with the presence of an inebriating aroma. Two cockerel birds were sitting in a citrus, ginger and honey, spicy hot sauce as they slowly roasted. A mingling of flavors were going on in the oven, orange wedges were caramelizing on the side and a fresh salad was in the preps to accompany crispy skin, tender moist, birds soon later ready to land on my table. The recipe comes from Diana Henry’s cookbook Simple. A collection of simple recipes full of flavors and easy to put together. This one in particular was very much appreciated by my carnivorous men that had no shame in devouring those cute little birds, and nor did I.  
BQ8A4965

Orange and Ginger Roast Chicken
from Diana Henry's cookbook Simple

Circa 1.8 kg chicken ( I used 2 cockerel birds)
250 ml orange juice
4 tbsp honey
1 ½ tsp hot sauce (I used the tip of a hot chili pepper)
3 garlic cloves, grated
2.5 cm piece root ginger, peeled and grated
the zest of 2 oranges
200 ml light chicken stock or water, if needed
4 thin-skinned oranges
Olive oil
some ground ginger for sprinkling
some soft light brown sugar

Preheat the oven to 190ºC. Put the chicken into a roasting tin in which it can lie snugly; if it’s too big, the cooking juices round the bird will burn. Whisk the rest of the ingredients for the chicken (except the stock or water) in a jug. Pour some of the mixture inside the bird, then pour most of the rest – reserving one-third – over it. Roast for 45 minutes.

Cut the oranges into wedges and put them into an ovenproof dish large enough to hold them in a single layer. Sprinkle with olive oil, ground ginger and some seasoning and toss the oranges in this, then sprinkle the sugar on top.

When the chicken has cooked for 45 minutes, take it out of the oven, scoop up the sticky juices around it and spread them over the skin.

Add the rest of the orange juice mixture to the juices in the tin, stirring well to help them blend, then return to the oven and roast for another 45 minutes. Add the dish of oranges to the oven at this point.

After 45 minutes, take the chicken out and let it rest for 15 minutes. Leave the oranges in for those 15 minutes, so they have cooked for an hour.

If the chicken juices seem too thick or intense, add the stock or water to the tin, set it over a high heat and bring to the boil, stirring to dislodge the sticky bits.

Serve in a jug, with the chicken and orange wedges on a platter.