The huge bonus to homemade chicken stock - a silky flavorful poached chicken perfect for shredding right off the bone.Read More
Kaffir Lime and Kumquat Chicken
Storm warnings abound. Time to get cooking! Stay home. Stay safe. Stay warm. And eat well.
- 4 kaffir limes, halved
- 6 kumquats, halved
- 2 cloves garlic smashed
- 1 piece lemon grass, finely chopped
- 1 chicken, about 3 1//2 pounds, cut into 8 pieces, rinsed and pat dry
- 1 tablespoon coriander seeds, toasted and ground
- Sea salt
- Ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups chicken stock, homemade if you can manage
- Fresh cilantro, for serving
- Rice noodles, for serving
Heat oven to 425. Strew a large cast iron skillet or smallish roasting pan with limes, kumquats, garlic and lemon grass. Season chicken with coriander, salt and pepper and arrange pieces, skin side up on top of fruit. Roast in hot oven until chicken is golden brown, crisp and cooked through, about 1 hour. Remove from oven. Transfer chicken to a serving platter and keep warm. Add chicken stock to pan and set over high heat. Let liquid bubble up - scraping up any cooked on bits in pan to create a rich flavorful juice. Pour juices over chicken and serve with fresh cilantro and rice noodles.
Birthday season coming round in my house - cooking grown-up version of Caspar's childhood fav.Read More
My daughter Sophie complained the other day that I had served her this soup just last week. Nervy but correct! I make this recipe, or some variant of, all the time because it is everything you want/need a soup to be - economical, plentiful, and delicious. The soup lends itself to entertaining, yields fabulous leftovers - which can even be transformed into a hearty salad or school lunch. I have never tried frying up the remaining rice with a bit of soy and veg but reckon that would be good too.