Caxton magazines staff
When event planner Glynis Hyslop entertains her maxim is ‘simple, unfussy and fresh’
INGREDIENTS
- 1 free-range chicken, divided into quarters: breasts, wings, legs and thighs
- 2 onions, roughly chopped
- 50ml olive oil
- 5ml ground ginger
- 5ml ground cinnamon
- generous pinch saffron strands
- 1 lemon, juiced
- 20ml cold water
- 10ml coarse sea salt
- 5ml black pepper
- 100g hazelnuts, unskinned
- 100ml honey
- 20ml rosewater (optional)
To serve:
- 2 spring onions, roughly chopped
METHOD
1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinade for at least an hour, or overnight in the fridge.
2. Preheat the oven to 190°C. Spread the hazelnuts out on a baking sheet and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
3. Transfer the chicken and marinade to a roasting tray that’s big enough to fit everything comfortably. Arrange the chicken pieces skin side up and bake in the oven for 30-35 minutes.
4. While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste.
5. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5-10 minutes, until the chicken is cooked through and the nuts are golden brown.
6. Transfer the chicken to a serving dish and garnish with the chopped spring onions.
This recipe serves 4-6 people
