Friday Night Chicken
This dish is actually a hybrid: part Avraham Yacoub chicken and part Tay Green chicken. Very easy and delicious!
- 4-8 Chicken thighs on the bone (depending on how many people you are feeding)
- 2 oranges
- Runny honey
- Soy sauce
- Schwartz chicken seasoning
- Dried marjoram
- Dried dill
- OR Dried mixed herbs
- 1 1/4 pint stock (I use Bouillon vegetable stock or you can use Osem/Telma chicken soup stock if you aren't so scared of preservatives!)
- 1 large onion (white or red - vary it for exciting Shabbat dinners!)
- Potatoes (for roasting - number will depend on size, I generally do 2-3 roasties per person)
- 1 large sweet potato
- 3-4 carrots
- Olive oil
- Salt & pepper
Put the chicken into a shallow perspex roaster or similar (if cooking with 6 or more, split into 2 dishes unless you have a VERY big dish and oven!). Squeeze the juice of the oranges over the chicken, sprinkle the seasoning and herbs and then drizzle honey and soy sauce over the top.
Peel the vegetables and cut into large pieces. Place them in the dish around the chicken. Salt and pepper as required
Pour the stock into the side of the dish. Do not pour over the top as this will wash the seasonings off the chicken.
Drizzle a little olive oil over the top.
Cover with lid/foil and put in the oven at 180 degrees for 1 hour 45 minutes. Then uncover the dish, baste the chicken and return to the oven, uncovered, for 20-30min to brown.
More recipies to follow as I make them... please comment if you have tried any of them out or if you have any of your own to offer.