Thursday, September 26, 2013

Roast Chicken with Chili and Basil : IHCC - Thank You Ottolenghi

"Oh, Ottolenghi", our theme for this week at I Heart Cooking Clubs (IHCC), and this will be the last week that we are cooking with Yotam Ottolenghi's recipes. We, at IHCC have been cooking from his recipes for six months now, and it has been an incredible six delicious months. I have discovered and learned to enjoy using ingredients like harissa and sumac, something that I have heard of before, but have only started to use them during our term with Ottolenghi. 

Ottolenghi has the knack of combining ingredients and spices that never fails to deliver, to sum it all, Ottolenghi is one fantastic outstanding chef. I will definitely "see him" again, during our Potluck themes in the months to come, and I believe, so will my friends at IHCC.

Today, I'm sharing one of Ottolenghi's chicken recipe and have done a roundup of all Ottolenghi's dishes that I've cooked from the last six months, since I cannot make up my mind which are my most favourites! 


Roast Chicken with Chili and Basil
The basil is only for garnishing and which I have completely forgotten, until after the meal! haha!

Chicken pieces are marinated in a mixture of Dijon mustard, sesame oil, sunflower oil, soy sauce, rice vinegar, dried chili flakes, scallions, coarsely ground black pepper and salt to taste. Leave the chicken in the fridge, covered, for about 4 hours. A little touch of Asian which I find in this dish, with the usage of soy sauce, rice vinegar and sesame oil. Remove chicken from the fridge about 20 minutes before roasting. Transfer chicken pieces to a roasting tray and bake for about 35-40 minutes until cooked through. Arrange chicken on serving plate, pour the roasting juices over and served garnished with fresh basil leaves. I just served it family-style with the whole roasting pan on the dining table! Haha! That was why I have forgotten about the basil!


Delicious! It is not spicy at all, perfect for the family. And the chili on the plate, yes, it's for me, and I finished the chili as well.


I served this roasted chicken with Tomato Rice (a delicious Tessa Kiros recipe, will be sharing in next post, here), and some greens. Another keeper recipe from Ottolenghi. 


Roast Chicken with Chili and Basil
(source from : here)
1 tbsp sunflower oil
2 tbsp sesame oil
1 tbsp Dijon mustard
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp dried chili flakes
3 scallions
2 chicken legs
2 chicken breasts
2-4 mild red chilies
8 basil leaves for garnish
seas salt and freshly ground black pepper

In a bowl, whisk the oils, mustard, soy sauce, vinegar and chili flakes. Season with a little salt and some pepper.
Roughly chop the scallions and add them to the sauce with the chicken and the whole chilies. With your hands, rub the chicken well with marinade and keep refrigerated for 4 hours or overnight.
Preheat the oven to 400 degrees F.
Place the chicken in a roasting tray and place in the oven for 35-40 minutes or until cooked through.
Arrange the chicken on a serving plate, place the chilies on top and pour the juices on. Garnish with basil.


Roundup of all Ottolenghi's dishes 



This post is linked to I Heart Cooking Clubs (IHCC)



We are moving on from Mediterranean to Australia,  I Heart Cooking Clubs (IHCC) will be starting with the next featured chef, Donna Hay, starting from October. For more details about joining in, please click here.


21 comments:

  1. this looks fantastic ! pinning it for next week !

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  2. Hi Joyce , love it , pinning it , it will be a special treat . Thanks for sharing :).

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  3. Wow, I'm sure gonna love this chicken..

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  4. Wonderfully done,who can resist to it.

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  5. Hi Joyce, I just love this entire collection all looks so mouth watering!

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  6. Not only looks good but sound sedap with chilli, my FAV! What a mouthwatering round -up as well! YUMMY!

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  7. Joyce, the chicken drumstick is so big!! i wish have a bite on it!

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  8. What a great looking chicken dish!

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  9. Oh, this is my kind of chicken. Blessings dear. Catherine xo

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  10. p.s. please enter my giveaway for a cook book. Blessings, Catherine xo

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  11. This recipe seems great. Will be trying it out soon

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  12. Joyce, hope you don't mind, but I'm laughing over the basil b/c that is something I would definitely do (and have done...many times). The chicken looks great. Love the mustard!

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  13. Ooohhh la la....another chicken recipe for me to collect, Joyce! Do we love our chicken!

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  14. That looks like one of the shortest Ottolenghi recipe ingredient lists ever! But it sounds delicious. Love your photos......his food is as beautiful as it is tasty!

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  15. i'm laughing at phong hong's comment! whenever i see roast chicken, i actually thot of Phong HOng! this looks scrumptious! Donna Hay next? hmm..zoe will love it!

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  16. This looks delicious! And yes, Asian-influenced ... worthy of a good rice side!

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  17. Your chicken looks so succulent and perfectly roasted--the marinade sounds wonderful. You made some fantastic Ottolenghi dishes! I am with you--I am sure I will be returning to his recipes on Potluck weeks. ;-)

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  18. I'm so happy to cook along with you on our Ottolenghi journey. Funny that we both ended up with a comforting chicken dish to round out our time with Ottolenghi. This chicken dish looks every bit as delicious as the chicken sofrito I chose and I love that you ate the chile (I would have too). The collage of Ottolenghi dishes looks fabulous! So glad to hear you will be returning to YO during potluck week. I'm sure I will as well.

    Looking forward to cooking Donna Hay with you :)

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  19. Joyce, I'm so pleased you enjoyed this Ottolenghi journey with us, and discovered and used some "new to you" ingredients. What a wonderful array of dishes you made, Joyce, and your chicken dish is a great one to finish on - it looks absolutely delicious, and perfect for a family dish. Like you, I'm pretty sure I'll definitely be cooking with Ottolenghi during potluck week! Hope you enjoy our spell with Donna Hay.

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  20. Joyce, the chicken looks delicious :D

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