Right first the Maple Chicken:
Ingredients:
8 pack of chicken drumsticks
250ml/8¾fl oz apple juice, as sharp as possible
4 tbsp maple syrup
2 tbsp olive oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
4 garlic cloves, unpeeled and cut in half
Method:
1. Place the chicken drumsticks into a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squeezing everything together well before sealing the bag or covering the dish.
3. Leave to marinate in the fridge overnight or for up to two days. (half a day works also - that's what I did on this occasion)
4. Take the dish or bags out of the fridge and preheat the oven to 200C/400F/Gas 6/ 180C fan
5. Pour the contents of the freezer bag or dish into one or two large roasting trays, making sure the chicken is skin-side up.
6. Transfer to the oven and bake for about 1 hour 15 minutes, or until the ribs and chicken are sticky and golden-brown and completely cooked through.
Ok Greek Potatoes:
These want to go into the oven once your chicken has been in for half an hour. I therefore timed the first 20mins for the chicken and then I prepared the potatoes ready to go in 10mins later.
Ingredient:
1 large potato or 2 small ones per person
1 teapoon of fennel seeds
1-2 garlic cloves, crushed
good swig of olive oil
good shake of mixed herbs
salt and pepper
Method:
1. Mix in a small dish all ingredients other than potatoes:
2. Chop your potatoes into bite size pieces, I personally don't bother peeling them but its entirely down to personal preference
3. Put your potatoes in a roasting dish and pour over your oil mix, now get your hands in there and turn everything over well until the potatoes are thoroughly coated:
4. Put in the oven for 45mins or until crispy, shaking/turning occasionally
Final dish:
(tip: when you serve strip the chicken off the bone and spoon over the cooking juices - delicious!)
Don't forget - no need to waste the bones, why not boil them up for some lovely chicken soup for the soul!
No comments:
Post a Comment