Greek Inspired Roast Chicken with Bread

When I first moved to London on my own in the early nineties, I worked as a P.A. to a Greek hairdresser. He and his English wife had been crowned London Hairdresser of the Year a couple of times – a reputation which they were really living off at that point. We were paid a pittance for the opportunity to work there and shine in the reflected glory of their name. I learned a great deal about the “show biz” end of hairdressing there – the photo shoots, the big national and international hair shows, the video shoots, the trade events.  When there was an event on, the hours were long and it was expected that everyone that needed to, would pitch in as necessary. I could be typing scripts and cue sheets and the almost daily changes until midnight – this would be for the elaborate hair shows that would be taken, models, wigs, outfits and all to Japan where this company had a big sponsor. For photo shoots it was usually a 6am start to get to the studio and start prepping the girls for hair, make-up and clothes. Themes, storyboarding and clothes styling were my involvement for this sort of thing, though to begin with I would be briefed with the ‘vision’ then make the phone calls to source clothes for the vision and finally bring back what I could scrounge, as hair shoots don’t really come high on any PR or designer’s list of where to loan out clothes to show their lines. Nonetheless, I managed to come back with racks of clothes for the shoots to take to the studio or the trips where his wife would oversee the vision. Eventually I was trusted enough to be invited to these events to help select the clothes and dress the models. It was a far cry from the happy, busy, personal growth and client focused, customer service driven, suburban salon I had worked in before.

Occasionally, the couple would invite the Art Team back to their house for some food (it was never a meal) to brain storm or invite all the staff over for a barbecue if an event had been particularly gruelling with the salon staff having to prop things up while the Art Team were on a punishing schedule, out of the country or working on a trade event. And it is,  of course, the Greek food that is of interest in this case – in those days, I had only eaten Greek food at that wonderful Bayswater institution, Halepi, in West London –  and also another in Claygate that included plate smashing as part of the post-meal entertainment. The barbecues that we were invited to at their house were memorable – some of his family members would be there; the men presiding over a number of small coal grills, tending to  an assortment of meats and Greek sausages as well as half a lamb on a spit. The salads were many and varied too. But the dish I remember the most was that of lemony, oregano scented potatoes – gorgeous waxy Cyprus potatoes that braise slowly in a little stock, lemon juice and oregano.

This Greek Inspired Roast Chicken with Bread recipe takes it’s cue from those potatoes, though it is much more than that, of course. It is a another one-pot meal where the flavours and textures all mingle to produce a wonderful dish that is more than just a sum of it’s parts. Some of the bread and vegetables absorb the juices from the chicken and become gooey and soft whilst the rest roast and get crispy and chewy and sharp with the lemon – you can add things like artichoke hearts too if you wish or splash in some stock or wine towards the end for more of a wet roast. It is immensely adaptable to what you have in your pantry and I hope that it acts as a springboard for you – do try it with the bread though – it’s an unusual and fabulous addition!

Marinating Chicken

Potatoes and leeks

All the vegetables and bread

Ready for the oven

In the photos you will note a couple of sweet potatoes which I have not included in the recipe below as I wanted to have these for my lunch the next day and not as part of this dish. We love having rocket/arugula with this – the sharp, peppery flavour is another wonderful contrast.

• Servings: 4-6
• Difficulty: easy
• Print

Adapted from Aliwaks Roast Chicken with Bread and Garlic

INGREDIENTS

• 1.5 kg free range/organic chicken
• 1 tsp Harissa paste
• 1 Tbsp Sundried Tomato and Basil Paste
• Juice of two lemons, separated and plus one whole one
• 3-4 slices of stale sourdough bread
• 1 head of garlic – cloves separated but skins left on
• 2 leeks, cleaned of any sand
• 2 – 3 Tbsp Green and Black olives stuffed with sundried tomato, garlic and rosemary
• 8 Sundried tomatoes
• 700 g waxy potatoes
• 1 Tbsp fresh or 1 tsp dried oregano
• Sea salt
• Greek “Olive Branch” EVO oil

INSTRUCTIONS

1. Mix the Harissa, sundried tomato paste and the juice of one lemon together to make a runny paste.
2. Untruss the chicken. Remove as much visible fat as you can from the cavity and discard along with the trussing. If there are giblets, freeze them to make gravy another time.
3. Smear the paste all over the chicken and inside the cavity and leave to marinate for 1 hour at room temperature.
4. In the meantime, slice the bread into large cubes, slice the leeks into 1 inch segments and peel and halve the potatoes and arrange in a large roasting dish. Scatter over the garlic cloves, olives and the sundried tomatoes. Squeeze over the juice of the second lemon and sprinkle with oregano and sea salt.
5. Pre-heat the oven to 220C/425F
6. Stuff the chicken with a halved lemon
7. Lubricate the bread and vegetables with some olive oil and arrange the chicken on top, making sure that it is sitting on some of the bread and the potatoes which will absorb the chicken juices. Pour over any remaining marinade that has been left on the plate, back over the chicken.  Drizzle a little oil over the chicken and sprinkle with sea salt to help the skin crisp up.
8. Cook the chicken for 20 minutes at 220C/425F and then turn down the heat to 180C/350F and give the pan a shake, turning over any bread and vegetables that are not covered by the chicken. Roast for another 40 – 55 minutes, depending on the size of the chicken and until the juices run clear at the leg joint.
9. Turn off the oven. Remove chicken to rest for at least 15 minutes, loosely covered with foil. Keep the vegetables and the bread warm, also loosely covered, in the residual heat of the oven.
10. Carve the chicken as you wish but make sure that everyone gets a good mix of crispy chewy, roasted vegetables and bread as well as some which have absorbed the chicken juices – it is a real textural revelation!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Thyme & Seed Pide topped with Leek, Celery & Cheese

It’s funny how inspiration strikes. Aware that the clock was counting down fast on the deadline for submitting a ‘yeast and herb’ based post for Angie’s first Fiesta Friday Challenge, I found myself dithering over recipes, like a debutante in a dress shop. I cursorily glanced through some of my bread baking books but nothing appealed. I googled “yeast recipes”; still nothing appealed. In the meantime, fabulous dishes were being submitted; Sue with her fabulous fermented kvas as a base for a Russian soup, Michelle with her luscious peach and basil danishes; Angie herself posted a stunning looking Fougasse…tick, tock, tick tock… Oh, what to do? I pop into my local green grocers to pick up some tomatoes and basil for a salad. Checking my purse, there isn’t enough change to cover it so I pull out my card to pay then realise that there is minimum £5 purchase for card transactions. I had been eyeing up a tray of squidgy Mejool dates, so I added them to the basket as Jake loves them. The next day, I wander into the kitchen to make a coffee, idly thinking about the day ahead when my eyes fall on the dates. I think about flavour combinations and imagine that dates and goats’s cheese would work. A quick internet search shows that I am not alone in thinking this. Progress! I plump for a seeded flatbread by bread maestro, Dan Lepard, to which I will add thyme, make tamarind and date sauce and a topping of leeks & celery. I have a moment’s worry as to this flavour combination, so try a teaspoonful of the leek and celery, topped with a cube of goat’s cheese with a dribble of the date and tamarind sauce. Hurrah!! It is delicious! Sharp, tart, grassy, crunchy, earthy, lemony, spicy – it works!! I will go to the ball, I will! Once baked, the goat’s cheese has melted and the creamy ricotta is a wonderful counterpoint to the heat from the chilli flakes and the crunch of the seeds. Next time I will add more ricotta (I’ve updated the recipe below to account for this). Angie is being very ably assisted by Catherine @ Catherine Cuisine. Please do go and look at the entries for this yeast and herb based challenge; you will find crumpets, semolina pancakes, pizzas, flat breads and  much, much more – the Creative Fiesta Friday Crew are rising beautifully (see what I did there, Angie and Catherine?) to the challenge! So this is how to make some easy and delicious Turkish inspired Pides – feel free to use different toppings but I have to say that I was really pleased with the combination below. As always, a printable recipe follows the photo tutorials and any musings. Ever since I attended Nina Oortman’s bread making class, I have been coveting the stainless steel counters that make bread kneading, shaping and  clean up so effortless. I came across this rather large stainless steel serving/prep  tray from my catering days, while I was unpacking and had a Eureka! moment. Rather than bestowing the tray on my local charity shop, it could come in useful for pasta and dough making – and it has, as you will note from the photos below… I used a chopstick to roughly mix the dry ingredients into the wet, thanks to a tip from Aneela @ The Odd Pantry and it worked brilliantly. No more sticky dough adhering plaster-like to each finger! The dough is sticky – resist the temptation to add lots of flour when you are working with it. This dough does not require very much handling – hardly any kneading in fact. A light hand and as little additional flour as possible will yield a more tender bread.

Thyme and Seed Pide with a Leek, Celery and Goat's Cheese Topping

• Servings: makes 4 pide
• Difficulty: easyish!
• Print

Adapted from Dan Lepard’s Supper Flatbread Recipes in the Guardian INGREDIENTS For the pide:

• 175 g all plain flour
• 75 g spelt flour (or wholemeal)
• 25 g sunflower seeds
• 25 g pumpkin seeds
• 1 Tbsp chopped thyme leaves (fresh)
• 1 tsp fine salt
• 175 g warm water (this is the same as 175 ml in volume. Weighing the water is a more accurate measure)
• 25 g honey
• 7 g sachet fast acting yeast

For the leek and celery topping:

• 1 Tbsp olive oil
• 100 g diced celery (3 stalks)
• 2 shallots finely sliced
• 140 g finely sliced leeks
• water as required
• 1 mini sweet red pepper finely diced
• pinch of chilli flakes
• 1 tsp finely chopped thyme leaves (fresh)
• 60 g cubed or crumbled goat’s cheese
• 12 tsp ricotta cheese
• salt and pepper

For the tamarind and date sauce:

• 10 soft pitted dates roughly chopped – soak them if they are dry
• 1 ½ tsp tamarind concentrate
• 100 ml water

INSTRUCTIONS For the pide:

1. Measure out all the dry ingredients (not the yeast though) into a mixing bowl and stir well to combine.
2. Measure the honey and warm water directly into a mixing bowl set on the scales and mix well to combine
3. Sprinkle over the yeast and stir in.
4. Add the dry ingredients and mix until it is a soft, shaggy, sticky dough (I used a chopstick to stir it round and round ).
5. Cover and let this rest for 10 minutes.
6. Lightly flour a work surface and very lightly knead the dough for about 10 seconds! It comes together very quickly.
7. Place back in the bowl, cover and leave to prove for 30 minutes.

For the leek and celery topping:

1. Heat the olive oil in a frying pain set on a medium low flame.
2. Add the celery and shallots and sauté gently for 5 minutes to soften a little. Season with a good pinch of salt.
3. Stir in the leeks. If there isn’t enough oil, add a splash of water to get things going – you may need to do this several times. Cook until floppy then stir in the thyme and red pepper and chilli flakes. Cook for a couple of more minutes, season to taste then take off the heat and leave to cool.

For the tamarind and date sauce:

1. Place the dates and tamarin in a saucepan set over a medium low flame.  Add the water in splashes, stirring  with a wooden spoon to dissolve the tamarind – mash the dates with the back of the spoon too. Let this reduce to a thick lumpy sauce (mashing and stirring all the while) and take off the heat.
2. Scrape into a wire mesh strainer and set it back over the saucepan. Using the wooden spoon, stir and press the mixture through the sieve until you are left with just the date fibre in the sieve. Scrape the sauce from the bottom of the sieve and into the pan.

To assemble and bake the pide:

1. Pre-heat the oven to 240C/465F. Prepare 2 baking trays with parchment or silicone paper or dust with flour.
2. Cut the dough into quarters (I weighed the dough, then divided it by four and tried to get 4 balls fairly equal in weight)
3. Shape into balls by cupping and pushing the dough to stretch it out and get a smooth top.
4. Cover and leave for 5 minutes.
5. On a lightly floured surface, roll out each ball into an oval that is about 20 cm x 10 cm. Push at the edges to make a slight lip and lay on the prepared baking sheets.
6. Spread a 1 ½ teaspoons of the tamarind date sauce on the dough, leaving the edges free.
7. Top each pide with ¼ of the leek and celery mixture.
8. Top this with the goat’s cheese and little blobs of ricotta.
9. Bake for 10 – 15 minutes. Mine were ready in 10 minutes.
10. Eat warm!

© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.