Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Sticky Chicken with Sesame and Chilli

Sticky Chicken with Sesame and Chilli, Katie Quinn 'What Katie Ate'

Sticky Chicken with Sesame and Chilli, Katie Quinn Davies ‘What Katie Ate’

Sometimes it’s nice to make a dinner in the middle of the week that involves little more than putting some choice ingredients into a single pan and ending up with a tasty meal. And it would seem that Katie Quinn in her book What Katie Ate (see her brilliant blog here) wholeheartedly agrees. She mentions that, whilst the ingredients list for her Sticky Chicken with Sesame and Chilli recipe looks very long, you’ll likely have the majority in the cupboard already. And I agree. This is really nice combination of flavours and it’s definitely going to go on my ‘go to midweek dinner’ recipe list! I do recommend including the garnish here – the chilli and sesame really finishes off the dish properly. It’s not just for show!

KB rating 7.5/10 PR rating 8/10

Sticky Chicken with Sesame and Chilli (serves 4)

Ingredients:

  • 1kg chicken drumsticks and wings
  • Sea salt and fresh pepper
  • 1 tbsp olive oil
  • 1 small red onion, finely diced
  • 3 garlic cloves, finely chopped
  • 250ml tomato ketchup
  • 140g wholegrain mustard
  • 120g runny honey
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 3 tbsp Worcestershire sauce
  • 3 tbsp balsamic vinegar
  • Handful each sesame seeds and finely sliced long green chilli, to garnish
  • Steamed basmati rice, to serve

Method:

Start by removing the skin from the drumsticks. Using a sharp knife, cut the skin all the way around the circumference of the drumstick at the narrowest point of the leg (just above the knuckle bone). Slip your fingers under the skin to loosen it, then pull it up and off the flesh and over the other end of the bone. There will still be skin on the knuckle bone at the end, but don’t worry about this. The main aim is to get the skin off the fleshy part of the leg. Don’t bother skinning the wings – life is too short. Place the skinned drumsticks and wings in a roasting tin and season with salt and pepper.

Preheat the oven to 160C fan, 180C, gas mark 6.

Heat the olive oil in a deep frying pan over a medium heat, add the onion and cook for 5 mins. Add the garlic and cook for a further 5 mins. Reduce the heat to low and add the ketchup, mustard, honey, sugar, paprika, cayenne pepper, Worcestershire sauce and balsamic vinegar. Stir together thoroughly, then increase the heat to medium and simmer for 5 mins. Pour the sauce evenly over the chicken in the roasting tin.

Transfer the tin to the oven and cook, basting often for 1¼ – 1½ hours or until the chicken is cooked through and sticky on the outside. Garnish with a scattering of sesame seeds and green chilli, and serve with basmati rice.

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Sausage, Apple and Potato One-Pan Roast

Sausage, Apple and Potato One-Pan Roast, Delicious Magazine January 2014

Sausage, Apple and Potato One-Pan Roast, Delicious Magazine January 2014

One of the downsides of my new kitchen is that there is only space for a tiny fridge, and no freezer. This will be rectified in the longer term when we convert the garage to a kitchen, but for now it means that we’re having to plan meals like students! Deciding each day what we’ll eat and picking up the relevant ingredients on the way home! However, I have to say I’m quite enjoying the new way! Last night I knew we had quite a lot of potatoes to get through, so I flicked through Delicious Magazine and saw the recipe for Sausage, Apple and Potato One-Pan Roast. Usually I’d have skipped over it, but because of the potato bombardment I thought it’d be a nice, easy midweek dinner. My concern was mainly around the dryness of the recipe – with only a bit of butter to aid the roasting, there really isn’t any moisture added to the dish. I was fully expecting to knock up an emergency batch of gravy (via granules of course!), but this dish was brilliant as it was. Really, really easy to make – melt butter, pour over ingredients and roast. The apple reduces down and adds a little bit of moisture, and the serving suggestion states to serve as it is, with a bit of English or Dijon mustard. I fully support that!

The one thing I would say about this recipe is that the quality of the sausages is really important. The recipe itself suggests free-range sausages, and I would definitely recommend paying a bit more for good bangers!

KB rating 8/10. PR rating 7.5/10.

Sausage, Apple and Potato One-Pan Roast (serves 4)

Ingredients:

  • 8 free-range pork sausages
  • 3 large baking potatoes (or about 900g potatoes), unpeeled and chopped into 3cm chunks
  • 2-3 braeburn apples, cored and sliced into wedges
  • 20g unsalted butter, melted
  • A few fresh thyme sprigs
  • 10-12 fresh sage leaves

Method:

Heat the oven to 210C/fan 190C/Gas 6.5. In a large roasting tin, toss the sausages, potato chunks and apple wedges with the melted butter and a generous amount of salt an freshly ground black pepper. Make sure everything is coated in the butter and has enough room in the tin to go golden.

Roast in the top third of the oven for 35 minutes, adding the thyme sprigs and sage leaves after the first 20 minutes and turning everything over at the same time. When the sausages, potatoes and apples are golden and caramelised, serve straight away making sure everyone gets a few crispy sage leaves. Serve with English or Dijon mustard.