I Heart Cooking Clubs (IHCC) is welcoming Diana Henry as our new featured chef for the next six months with the theme for this week "Welcome Diana Henry!". I am not familiar with Diana Henry and have never tried any of her recipes before. Did a search on the internet, and really like her recipes, especially her chicken recipes! In fact, I have already tried three of her chicken recipes, and like them all. Her new cookbook on chicken "A Bird In The Hand" will out in March 2015, definitely on my list!
To welcome Diana Henry into my kitchen for the next six months, I've made her simple and delicious Chicken Baked With Red Onions, Potatoes and Rosemary. That's not all, I've also made her Spring Couscous which is fresh and lovely.
Chicken thighs are rubbed with sea salt to crisp the skin (brilliant!). Onions, potatoes and garlic are placed in a single layer in a large roasting pan. Season with salt and pepper, pour over the olive oil, balsamic vinegar, rosemary, leaving some sprigs whole and strip off leaves of the rest. Toss everything to combine, and tuck in the chicken thigh pieces. I sprinkled some black pepper over the chicken pieces. Bake at 200C for 45 minutes until the veggies are cooked and the chicken thighs are brown and crispy. Wonderful aroma in the kitchen while this is baking!
Simplicity at its best! The chicken thigh is so delicious, tender and moist with really crispy skin. The potatoes and onions are soft and tender, and the garlic are creamy and delicious. To serve with this delicious chicken, I've made Spring Couscous. When the chicken is almost done, I start on preparing the Couscous.
This Spring Couscous is definitely spring! It is fresh and lovely. Recipe uses pistachio nuts, which I have omitted cos someone in the house do not like nuts. Using herbs from my garden pot, fresh mint, coriander leaves and scallion, season with salt and lemon juice, I served the couscous on "lettuce cups". An easy, simple and delicious meal that does not take up much time at all.
I am waiting (rather impatiently!) for my books to arrive, meanwhile, both these recipes can be found at the links provided in the recipes.
Chicken Baked with Red Onion, Potatoes and Rosemary
(adapted from "Pure Simple Cooking", Diana Henry or here)
2 red onions, each cut into 10 wedges
2 bulbs garlic, unpeeled and separated into cloves
500gm waxy baby potatoes, leave the skin on
salt and pepper
8 tbsps extra virgin olive oil
2 tbsp balsamic vinegar
5 sprigs rosemary
8 chicken thighs, rubbed with sea salt to crisp the skin
- Spread the vegetables and garlic in a single layer over the base of a huge roasting tin so that they will crisp and brown beautifully. Season, pour over the oil and balsamic vinegar and add the rosemary, leaving some sprigs whole and strip off the leaves of the rest.
- Toss the vegetables with your hands and tuck the chicken pieces in among them. Bake for 45 minutes at 200C/400F/GM6 until cooked through.
- Transfer everything to a big platter or take to the table in the roasting tin. Serve a green salad on the side.
(adapted from "Food From Plenty", Diana Henry, or here)
1 cup couscous
3/4 cup boiling water or chicken stock
6 tbsp extra virgin olive oil (I use 3 tbsps)
salt and pepper
zest and juice of 1/2 lemon
2 scallions, finely chopped
2 tbsp each fresh parsley, mint and cilantro
3 tbsp shelled, unsalted pistachio, chopped
Sprinkle the couscous into a bowl and add the stock or water, seasoning and 2 tablespoons olive oil. Cover with plastic wrap. Let the couscous plump up for about 15 minutes, then fork it through to separate the grains and aerate it. It will still be hot.
Stir in the rest of the ingredients and taste for seasoning.
I'm linking this post with I Heart Cooking Clubs (IHCC), for this week's theme, "Welcome Diana Henry!"
I will be taking a short blogging break. Cook-Your-Books will be on as usual, please do keep your posts coming. I will try to visit your blogs if I can. Until then, have a delicious week, everyone!