As I sit down to write tonight the kitchen is full of the aromas of cumin, coriander and orange. Both the dishwasher and the washing machine are chuntering away, I can hear singing from the baby monitor and I have a large glass of white beside me. All is well in the world.
Tonight’s feast is courtesy of Dom over at Belleau Kitchen. Random Recipes is celebrating its first birthday (congratulations Dom, chink, chink!!) and we’ve been challenged to return to the first book we entered with – for me that was cuttings and clippings last September. Emptying my file on the kitchen table, the first recipe to float to the floor (my pre-decided method of randomness) was for baked chicken thighs. Well if that ain’t serendipitous I don’t know what is. (You see Dom loves his chicken thighs).
There’s been some chat recently amongst UK food bloggers about copyright and blogging other cooks’ recipes and its got me thinking. One of the reasons for starting my blog was to stretch myself in the kitchen and not always follow recipes to the letter but rather to step outside my comfort zone and experiment a little. So from now on its about my creations. When I’ve been inspired by a recipe, I’ll continue to credit it, however I’ll not reproduce a recipe you can find on a blog or in a recipe book (with that in mind I’ve gone back through my posts and pulled some stuff, apologies if you’ve received a few too many RSS feed updates for your liking).
So here goes attempting to credit tonight’s recipe. All I have is a slim column from a magazine entitled ‘Andi’s honey-baked chicken’. No provenance, no background. On the back there’s an ad for something travel based with half an 0845 number. I’ve googled ‘Andi’s honey-baked chicken’ and come up with lots of recipes – but none by Andi. Not a great start.
Because Andi, wherever you are, this recipe is amazing. We drank the leftover sauce straight from our bowls. I want to make it again tomorrow. And I don’t know anything about you! All I can share is that I was drawn to your ingredients and that you drizzled the honey over the thighs towards the end of the recipe rather than at the beginning.
Andi’s recipe called for ten pieces of chicken (thigh and leg meat only), tonight I used four thighs and divided everything by two. Next time, I’m doubling up.
- 2 finely chopped onions
- 2 sprigs thyme
- 6 cloves garlic, crushed
- 4 tbsp soy sauce
- 1 tbsp freshly ground black pepper
- 2 tsp salt
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 10 pieces chicken, thigh & leg meat only, skin on
- 250g clear honey
- Juice & zest of two oranges
- Handful of fresh coriander, chopped
- Put the finely chopped onions, crushed garlic, soy sauce, black pepper, salt, olive oil, ground cumin ground coriander and half the fresh coriander in a bowl and mix together. Put the chicken pieces in a roasting dish and pour the mixture over. Cover and marinade in the fridge for a couple of hours (or up to 24 if you fancy it).
- Pre-heat your oven to 190 degrees C
- Uncover your baking dish and roast the pieces skin side up for 20 minutes. Turn the pieces over and roast for another 20 minutes. Finally turn back to skin side up, drizzle with the honey and half the orange juice and roast for a final 15 to 20 minutes until the chicken skin is crispy.
- Pour over the remaining orange juice and sprinkle with the orange juice and remaining coriander.