We had this dish at a friend’s home recently. It has such unique and subtle flavours, I thought I would share it with you. I served it with couscous and asparagus. But on the subject of couscous, I often find it quite plain so I use orange and lemon juice in place of some of the stock, then add lots of chopped shallots, parsley and mint, and some craisins for colour and slivered almonds for crunch. It really lifts the couscous to something special and it goes so well with this chicken dish.
Jo’s Rosewater Chicken & Hazelnuts
Ingredients (serves 4)
6 large chicken thigh fillets, bone in, skin on, each cut in half
2 onions, chopped
1 tsp grated ginger
1 tsp cinnamon
1 large pinch of saffron
1 lemon, juiced
4 tbsp olive oil
4 tbsp cold water
Half cup hazelnuts, chopped
1/4 cup honey
2 tbsp rosewater
2 tbsp Frangelico
Chopped shallot strips
Salt & Pepper
Mix the onions, ginger, cinnamon, saffron, lemon juice, oil, water, salt and pepper & marinate the chicken in the fridge overnight or for a few hours at least.
Heat the oven to 190 degrees.
Put the hazelnuts on a baking tray and bake till golden brown. Remove from oven, cool and mix with the honey and rosewater and leave aside.
Pop the chicken onto a baking tray with all the marinade ingredients and put into the oven at 190 degrees, for 40 minutes.
Remove the chicken from the oven, spread with the hazelnut/honey/rose water paste and pop back into the oven for 15 minutes.
Remove from oven, pour the Frangelico over the chicken and serve with shallot strips to decorate.