Sticky Spicy Chicken

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The other day, I was scrolling through the WP Reader when a recipe for Korean Sticky Chicken by Chandler Tomayko @ The International Poor Chef School Project caught my eye, as I knew that it was the sort of dish that Jake would love. Do go over and say hello to Chandler if you haven’t as yet – brought up in Texas, this young dynamo runs a cooking school, works as a personal chef and also teaches in well known culinary school in Costa Rica. I love her “kitchen hacks” – they are absolutely brilliant!

So with a few tweaks, this is my version of her recipe. I used bone in legs and thighs (wings would be amazing) and oven roasted them rather than frying them – you all must know by now that I have an aversion to frying…I also added some soy sauce and chilli flakes to the glaze. If you partially cook the chicken, you could finish this off on the barbecue, brushing the chicken with the glaze several times.

Jake told me over dinner that the aroma of the chicken cooking had his mouth watering and as he stood up to clear the table he said, “Please can you make that again, Mum? Soon?” So Chandler, thanks for a great recipe and Jake – here it is for you to attempt the next time!

Sticky Spicy Chicken

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 4 of each, free range chicken legs and thighs; skin on, bone in
  • Juice of one lemon
  • Salt
  • Pepper
  • Olive oil

For the glaze:

  • 3 Tbsp honey
  • 2 Tbsp soy or teriyaki sauce
  • 1 Tbsp grated ginger
  • 3 cloves of garlic, crushed
  • ½ tsp chilli flakes – adjust this amount to your palate

To finish:

  • 2 Tbsp crushed or chopped peanuts (I used pre-roasted and salted ones which I pounded roughly in the mortar and pestle)
  • 3 spring onions finely sliced

INSTRUCTIONS

  1. Pre-heat oven to 200C/400F
  2. Arrange chicken skin side up in a roasting tin.
  3. Squeeze over the lemon juice, drizzle over a little oil and season with salt and pepper.
  4. Roast in the oven for 35 minutes.
  5. While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently. Let it come to a boil, then turn down the heat and let it bubble away for about 2 or 3 minutes, until it is thick and syrupy. It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary. Take it off the heat and set aside.
  6. When the chicken has had 35 minutes in the oven, pour off the juices from the chicken into the saucepan with the glaze and boil down to reduce  by half, for 3 or 4 minutes.
  7. Pour this evenly over the chicken and return to the oven for 10 minutes or so to finish cooking and set the glaze.
  8. Pile the chicken up in a serving dish, pour over the sauce from the roasting tin then strew with the chopped spring onions and crushed peanuts.

Serve with a steaming bowlful of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.

© 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.

Nutella Espresso Sticky Buns

nutella_espresso_sticky_bunsIt’s Fiesta Friday over at Angie’s blog The Novice Gardener and we are all invited! I’ve thought long and hard about what I want to bring to the party. A bright and cheeky salad with blood oranges and halloumi? A bold as you dare Thai curry? Perhaps a steady and comforting fish pie…. Nope, I’ve decided to take something tall, dark and handsome to prop me up and look and smell gorgeous while I mix and mingle with all the other party goers.

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When I first made this recipe I remember thinking what an inspired combination the flavours were – coffee and Nutella in a sticky bun! But when I made it, I felt that the dough wasn’t rich enough and well, I just had to tweak it here and there.

I have attached my C.V. and hope that you find that my experience is relevant for this role.  In my current role, I manage operations, oversee projects, run the office and support the Managing Director in both a private and business capacity. I have also worked in a private family office, supporting the Principal and his family. The majority of my experience has been in small offices. I have excellent interpersonal skills and am able to communicate with people at any level. As an experienced administrator, I am able to prioritise and manage my workload effectively and to deadline. I am organised and detail oriented; a team player, willing to support and pitch in as necessary to get a job done.  Please don't hesitate to contact me should you have any questions about my experience and suitability for this role. I would also be grateful if you would keep me in mind for any other roles that you think I may be suitable for. I am available for interview at short notice and would relish the opportunity to discuss my experience with you. Sincerely Selma Jeevanjee Since then, I have taken a bread making class with Nina Oortman where she introduced me to fresh yeast. It doesn’t last more than a couple of weeks but it has no chemicals in it and is super easy to work with. In the UK, you can ask for it from the in-store bakeries or buy it in little blocks from the dairy section in Eastern European grocery shops. It’s called “Drozdze” in Polish.  Store opened packs of fresh yeast in an airtight container in the fridge as otherwise, the smell of yeast will permeate everything.

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Fresh Yeast – 100g packet

To convert recipes which call for active dry yeast, multiply the number of grams by 3 to arrive at how much fresh yeast you will need.  There are 3.5g in a teaspoon. You need 20% more instant yeast than active dry.  (This site explains it in more detail – http://makebread.com.au/fresh-yeast-conversion/) I’ve given measurements and instructions for all three types of yeast in the recipe below.

Please don’t be afraid to work with yeast – it’s so easy that once you try it, you will wonder why you didn’t do so sooner. Kneading dough is actually quite easy – it’s more like stretching the dough. Keep one hand at the base of the dough, use the other to pull it away from you. Then bring it back over on itself, give it a quarter spin and keep going,  There are lots of videos on YouTube if you want a demonstration – as my son told me the other day, “YouTube is your friend, Mum…you should pay it a visit!”

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Cocoa Nibs

I’ve used cocao nibs to take the sweet edge off the sugar and the Nutella – and it’s good for you too. They have quite a bitter flavour and I think they would be wonderful in smoothies, shakes, granola, hot chocolate, biscuits and mole type sauces.

My recipe for Nutella Espresso Sticky Buns can be made in one go – I prefer to make the dough, fill and slice it and then prove it in the fridge overnight. A long, slow prove makes for a tastier dough. Then in the morning, pop them in the oven and hey presto, you have delicious, warm, gooey buns for a decadent mid-morning pick-me-up.

As I prepared the dough  in the evening, the lighting is not the best but the photos below give you an idea as to how easy it is.

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1. Yeast mixed into water and milk
2. Butter, egg, sugar and espresso mix
3. Pour into yeast mix
4. Stir to blend together

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1. Add wet ingredients to the dry
2. Mix in the bowl
3. Scrape onto floured board
4. Kneaded and ready for first proving.

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1. Proved dough doubled in size   2. Without the cling film
3. Scraped out on the lightly floured board   4. Flouring the top

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1. Dough rolled out
2. Covered in Nutella
3. Sprinkled with sugar espresso mix
4. Sprinkled with cocoa nibs

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Rolling up the filled dough

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Before and after the second proving

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1. After overnight proving in the fridge
2. Sprinkle with chopped hazelnuts
3.Sprinkle with remaining brown sugar mixture

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Click on the link to be taken to Angie’s blog The Novice Gardener and join the party! Mix and mingle with the the guests – who knows who you might meet! http://thenovicegardener.wordpress.com/2014/02/28/fiesta-friday-5/

If you blog and would like to join the party, here are the guidelines http://thenovicegardener.wordpress.com/fiesta-friday/

nutella_espresso_sticky_buns

Nutella Espresso Sticky Buns

  • Difficulty: intermediate
  • Print

adapted from The Pastry Affair and Perfect Cinnamon Rolls

INGREDIENTS

For the dough:

  • 100ml luke warm milk
  • 50ml luke warm water
  • 15 g fresh yeast (or 5 g active dry yeast or 6 g instant yeast)
  • 60 g melted butter
  • 1 large egg
  • 45 g/3 tsp golden caster sugar
  • 30 g/ 2tsp espresso powder
  • 250 g plain flour plus extra for dusting

For the filling

  • 30g/ 2 tsp muscovado or brown sugar
  • 1 tsp espresso powder
  • 150g  Nutella
  • 2 Tbsp cocoa nibs
  • chopped roasted hazelnuts

INSTRUCTIONS

YEAST

  • Fresh yeast – place luke warm milk and water in a cereal sized bowl and crumble in the yeast. Stir until yeast has dissolved. Set aside for 10 minutes.
  • For active dry yeast – place milk and water in a bowl and sprinkle over the yeast. Set aside for 5 – 10 minutes until frothy
  • For instant yeast – add straight into dry ingredients

THEN

  1. Melt the butter in a cereal sized  bowl and allow to cool a little; crack the egg into the butter, add the sugar and espresso powder and whisk well to blend. Scrape into the milk/water/yeast bowl and mix.
  2. Measure flour into a large bowl and make a well in it.
  3. Pour in the yeast mixture and using the fingers of your dominant hand, stir in the flour, spinning the bowl round as you go. It is going to be a wet and sticky dough to begin with.
  4. Once the flour is incorporated, start stretching it in the bowl (to develop the gluten) by picking up a bit, stretching it out and then laying it on top. Spin the bowl a quarter turn and keep repeating this until the dough starts to feel like it’s coming together – this should take 4 or 5 minutes – keep going – it will come together!
  5. Scrape it out onto a well floured surface. Scrape all the bits off your fingers onto it. Start to gently knead the dough – it will be sticky and you may have to keep dusting it with small amounts of flour. Try to use as little as possible.  I used an additional 30g (2 Tbsp) of flour. Knead for another 5 minutes or so.
  6. When it feels nice and elastic, form it into a  tight ball,  pop it back into the bowl and cover with cling film. Set aside for  1- 2 hours (depending on how warm your kitchen is) to double in size. Mine took 2 hrs.
  7. Mix sugar and espresso powder for the filling and set aside
  8. Butter a 26cm/10″ cm round baking tin and set aside
  9. Lightly flour your work surface and  measure out 12″ x 16″ on it.
  10. Scrape out the dough onto it using a rubber spatula ad lightly flour the top.
  11. Roll it out gently and evenly, adding a little more flour if it gets stuck or is sticky – but it really won’t be. The dough is  soft and lovely to work with. I sort of  pat it out into a rectangle and then roll it out.
  12. Warm up the Nutella – 30 seconds or so in the microwave should do it. It should be soft enough to spread easily onto the soft dough.
  13. Spread it over the dough, leaving a 1/2″ border around the edge.
  14. Sprinkle over ⅔ of the sugar and espresso mixture
  15. Sprinkle over the cocoa nibs
  16. Start rolling up, as tightly as you can, from the long side of the dough.
  17. Cut into 1 ½” slices – I got 11 because I didn’t trim off the ends – all that lovely dough!!.
  18. Arrange in the baking tin, cover with cling film and pop in the fridge to prove overnight. Or you can leave the tin in  warm place for 45 – 60 mins to rise.
  19. Pre heat oven to 190C 375F
  20. Remove the tin from the fridge and sprinkle the top with some chopped hazelnuts and the remaining sugar mix.
  21. Bake for 15-20 minutes and enjoy them 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.

Extraordinary Roasted Chicken, Potatoes and Chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

My 16 year old son, Jake,  has been in Demark visiting friends over the holidays. He is due back later today, having braved an overnight ferry crossing in this hideous weather we have been having. I am really hoping that the weather will have calmed down otherwise the experience will put him off boats and ferries for life. Which would be such a shame. I am also hoping that he has managed to revise for his mock GCSEs which commence this week. I am expecting that he minded his manners, helped out without being asked and didn’t sleep in to the extent he does at home during the holidays.

Well, I am sure that all will be revealed, probably just as soon as he has watched the new, much anticipated BBC drama, Sherlock Holmes – The Empty Hearse. Did I mention that I have already watched it twice? One of my favourite New Years Day tweets was from a good friend who wished everyone a “Happy New Year also known as Happy Sherlock Day!” I think that just about sums it up. I read somewhere that 10 million people tuned in to watch it – that is quite staggering don’t you think? Follow Selma’s Table on Facebook as I will post the update on his trip there.

In the week before Jake left, I discovered Elaine Boddy’s lovely blog, foodbod. Her recipe for Lebanese inspired marinated and roasted chickpeas and potatoes really caught my eye (well it did have chickpeas and potatoes in it – my two favourite food groups) and I actually went out to buy some chicken just so that I could make it.

Oh. My. Goodness.

It is a completely and UTTERLY gorgeous dish. Jake polished off half of it – the recipe serves 4! After it’s stint in the oven, the marinade cooks down to this incredible sticky savouriness around the potatoes and chicken, which when combined with the crispy bits of chickpeas, tender chicken with crispy skin and fluffy, marinade-sodden potatoes, just becomes food heaven on a plate.

I entered the recipe into “Your Best One Pot Meal” contest over on Food52 and was surprised and rather excited to get an email from them saying that I was one of two finalists (out of nearly 200 entries). Voting then started and I was and am, over the moon to have WON!!! Thank you to every one who voted – and a huge thanks to Elaine who inspired it. It’s such a fabulous recipe – I do hope you try it.

This is the link to my  Winners Q & A on the site – http://food52.com/blog/9696-winner-of-your-best-one-pot-meal

This is the link to the recipe on the site where lots of people have tried it and left comments – http://food52.com/recipes/25866-extraordinary-marinated-and-roasted-chicken-potatoes-and-chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

This recipe is so easy to make – mix up the marinade; peel and chop the potatoes; rinse and drain the chickpeas and leave it all in the fridge to marinate for a day.

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Then arrange in a roasting dish, cover and pop into an oven for about an hour. Rustic,  flavourful and  charming enough to be served to supper guests.

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Elaine cooks it without chicken so I have adapted her recipe to account for this (less oil and the inclusion of buttermilk to further tenderise the chicken) and tweaked the spicing a little too. I think it would be amazing with lamb as well.  I have made it again for Jake’s homecoming.

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It needs a day to marinate so what are you waiting for?

Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Adapted from  Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy

INGREDIENTS

  • 1  can of chickpeas (400g)
  • 800g floury potatoes  – I used King Edwards the first time and Maris Piper this time – both with excellent results but I preferred the King Edwards
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (organic/free range preferably)

Marinade

  • 1 Tbsp olive oil
  • 2-3 lemons
  • 1 ½  tsp sugar (brown has a better flavour)
  • 1 Tbsp buttermilk/yoghurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp Harissa paste (or adjust this to your taste)
  • ½ tsp chilli flakes
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Salt and pepper to taste

To finish

  • 2 tsp dry roasted cumin seeds
  • a pack of  coriander leaves, chopped
  • Greek yoghurt or a Tzatziki

INSTRUCTIONS

  1. Rinse and drain the chickpeas.
  2. Peel the potatoes and cut them into 2 inch chunks – the size of roast potatoes.
  3. Give the lemons 30 seconds or so in the microwave to help release more juice. Roll, applying a little pressure;  then slice in half and squeeze out as much juice as you can.
  4. Mix the marinade ingredients together in a medium sized bowl. Taste and adjust the seasoning.
  5. Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate, in a bowl etc. and pop in the fridge to marinade for a day. Turn the bag over whenever you open the fridge over the next 24 hours.
  6. An hour and a half before you are ready to eat; pre-heat the oven to 200C/ 180C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish – large enough for everything to be spread out so that there is a lot of exposed food surface area. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour.  Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven, transfer to a serving platter/dish and scatter over the roasted cumin seeds and chopped coriander.
  7. Serve with a dollop of Greek yoghurt or Tzatziki on the side and prepare to be worshipped.

Copyright – © 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.