Thursday, 19 July 2012


This is one of my favourite chicken dishes of all time and it is written by the fantastic chef Yotam Ottolenghi.

For those of you who don't know, Yotam Ottolenghi is a well re-knowned chef, cookbook author and owner of five different restaurants in London. Yotam originally trained as a journalist, but at the age of 30, he decided to move to London to train as a chef at the Cordon Bleu. Within four years following his training, Yotam had teamed up with three others to form the amazing business, 'Ottolenghi', which instantly was a success.

Having heard and read so much about Ottolenghi, I made it my business to eat there last year while on a visit to London. I ate in NOPI, one of his newest ventures, and had one of the nicest meals I've ever had. The food was so simple but yet so tasty and innovative. They use the best raw ingredients and produce such healthy, natural and mouth watering food. I would highly recommend anyone who is visiting London to eat in one of his restaurants.

Check out the websites here for locations and contact details:

Ottolenghi's Roast Chicken with Saffron, Hazelnuts and Honey


1 organic or free-range chicken, divided into quarters: breast, wing, leg and thigh
2 onions, roughly chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron strands
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp black pepper
100g unskinned hazelnuts
70g honey
2 tbsp rosewater (This isn't 100% necessary if you can't find it!)
2 spring onions, roughly chopped

Mashed potato or roasted potato cubes


1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinade for at least an hour, or overnight in the fride.

2. Preheat the oven to 190C. Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.

3. Transfer the chicken and marinade to a roasting tray big enough to fit everything comfortably. Arrange the chicken pieces skin side up and put the tray in the oven for 35minutes.

4. While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.

5. Transfer the chicken to a serving dish and garnish with the chopped spring onions.

6. Serve with some really creamy mash or roasted potato cubes.

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