I’m a little late with this post because I’ve been busy with all of my daughter’s first birthday baking. So I will have lots of cake pictures to upload in the coming weeks! Having a baby is such a fleeting time to be cherished, I never expected that I would enjoy the last year as much as I have and I look forward to the year ahead.
Before we start all of the sugar posts I thought I’d share my favourite chicken dish from Karen Martini. It really is a special meal and the perfect solution for guests. The orange blossom, saffron and hazelnuts make sure it’s no ordinary roast chicken.
8 free-range chicken thighs, skin off and flesh slashed
150g toasted hazelnuts with skin on, roughly chopped
1 onion, finely sliced
2 pinches saffron threads steaped in 1 tablespoon of boiling water
60 ml extra virgin olive oil
6 sprigs thyme
2 bay leaves
2½ tablespoons honey
1 tablespoon orange blossom water
Zest of ½ lemon
5 cloves garlic pealed
2 tablespoons salt flakes
½ tablespoon black peppercorns
Preheat oven to 180 degrees Celsius (356 Fahrenheit). Combine garlic, peppercorns and salt in mortar and pestle and pound to a coarse paste.
Massage the paste, onion, saffron, verjuice, oil and herbs into the chicken. I normally put it in the fridge, covered for half an hour to marinate. Put chicken mixture in a roasting pan and then into the oven to cook for for 35 minutes.
In a small saucepan warm the honey, zest and orange blossom water over a low heat. Remove the chicken from the oven and increase the oven temperature to 220 degrees Celsius (428 Fahrenheit). With a pastry brush glaze the thighs of the chicken with the honey mixture, sprinkle with the hazelnuts and cook in the oven for a further ten minutes.
Serve with a bitter green salad. Enjoy