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Aug 3, 2009 02:03 PM

*August 2009 COTM* OTTOLENGHI: Meat and Fish

Our Chowhound August 2009 Cookbook of the Month is Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi; and all online recipes by the authors.

Please post your full-length recipe reviews here for dishes from the cookbook chapter Meat and Fish, and online recipes with those ingredients.

Please mention the name of the recipe you are reviewing and the page number, or include a link to the online recipe, if possible, as well as any modifications you made to the recipe. Let us know if you would like to make the recipe again, and if you would change anything in the future, too.

Please see the main Cookbook of the Month thread for some useful links.

Lists of the recipes from these book sections, along with links where applicable, and the opportunity to request paraphrases, may be found at these links:

Lamb, beef and pork:


Fish and shellfish:

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating and enjoy!

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  1. Chicken with Sumac, Za'atar and Lemon, p. 122

    I made this back in March because of all the raves. As I mentioned in that Ottolenghi thread, I thought this was moist and flavorful. It's also a quick and easy weeknight dish as you can marinate overnight, and then just sprinkle with za'atar and pop it in the oven at 400 for about 45 minutes for dinner. To serve, garnish with pine nuts sauteed in butter and chopped parsley. I thought the flavors were delicious too - I marinated chicken leg quarters in garlic, sliced lemon, chicken stock, olive oil, cinnamon, allspice, sumac, and red onion.


    On-line recipe link:

    32 Replies
    1. re: Rubee

      I really like this recipe, as well, and agree with you on all counts: moist, flavorful, and easy. I've used thighs, and it holds up well as leftovers. Once, I chunked up some zucchini and tossed it in, coating it with the marinade, for more of a one-dish effect. That worked really well.

      1. re: Caitlin McGrath

        I third this rec. I just made it again for a dinner party last Saturday night. I used breasts, thighs, and wings (cut in two).

        I especially like it with kosheri (can't remember if it's w "y" or an "i" ending and am too lazy to check) - it's the dish with basmathi rice, vermicelli and lots of caramelized onions which is served with a tangy tomato sauce. I made a big salad and served homemade frozen yoghurt flavored with vanilla and lemon and topped with some really good chopped plums and peaches.

        1. re: oakjoan

          I am going to jump on the Chicken with sumac, za'atar and lemon bandwagon. I love the idea about adding zucchini to the sauce mentioned above, I think the flavors would really pair well together.

          My favorite part about this dish was the way the lemon, rind and all, kind of caramelizes so it makes a mouthwatering treat evey time you eat a bite with a lemon in it.

          My one wish is that the skin could have crisped up a bit. I think I may try to reduce the cooking time but kick up the heat 1/2 way through cooking to see if I can have the best of both worlds. Its a gamble though, because I wouldn't want to do anything that interferes with the moistness of this chicken.

          1. re: dkennedy

            Y'all have convinced me to place a Penzey's order for sumac and za'atar.... Plus a lot of other things of course.

            I can't wait to try this.

            1. re: Becca Porter

              you might want to look at what kalustyan offers - their Jordanian zaatar is particularly good (they have several types)

      2. re: Rubee

        I made this a week or so ago when a young woman from Latin America, with not very adventurous tastes, was staying with me for a week. I was rather apprehensive serving to her a dish with spices she certainly wasn’t used to. I was just thrilled that she really liked it. A lot. The leftovers didn’t hold up quite as well as I had hoped they would. Has anyone had a good leftover experience with this dish? Any tips? Since I rarely buy chicken parts, having usable leftovers is pretty much a must for me.

        1. re: JoanN

          I ate my leftovers the next day, and thought they came out fine after heating in the microwave. The skin wasn't crisp, but the chicken had browned very nicely when cooked. This was thighs only, so dark meat, and higher proprtion of meat to bone than other parts.

          1. re: Caitlin McGrath

            My leftovers have also been fine, although not crispy. My husband takes them to work. The wings I used in the latest version were also delicious cold a couple of days later.

            1. re: oakjoan

              Add me to the list of fans. So good and so easy.

              1. re: greedygirl

                I made this dish two weeks ago and I agree that the flavors were wonderful, but I was disappointed that the skin did not crips up. Any tips on how to crisp the skin while keeping the meat so wonderfully moist?

        2. re: Rubee

          My turn to make this highly recommended dish and it was just lovely. I was more happy that my husband liked it, as he is not a big chicken fan and he absolutely it.
          Its a win win as tonight he gets the chicken left overs and I get the lamb leftovers!

          1. re: Rubee

            I have a mixed reaction, having made this with a big spanish lemon with thick pith. The resulting dish was bitter and I had to pull out the lemon slices. I also was dissatisfied with the za'atar I used - it also contributed a bitterness. and I think I put on too much I would modify this next time to use only the rind and flesh of the lemons - or simply use a thinner-pithed lemon. Chicken was tender and good

            1. re: jen kalb

              I didn't like this nearly as much as the chicken with hazelnuts and saffron. I made my own za'atar from a recipe in Mediterranean Hot and Spicy by Aglaia Kremezi (another good book) - found the amount of thyme overwhelmed the other flavors. Also, perhaps this would work better as a sauté - I'm not crazy about the way the onions came out of the oven, rather desiccated.

              1. re: buttertart

                Maybe your za'atar is heavy on the thyme? I didn't find there was an overwhelming flavour of thyme at all.

                1. re: greedygirl

                  I'm going to try a blend from our local temple of spices, Kalustyan's, and give it another go.

                  1. re: buttertart

                    Chicken with Sumac, Za'atar and Lemon, p. 122

                    I made my own Za'atar mix for this delicious recipe using sesame seeds that I ground and no thyme. Anyway, we thought it was delicious and very easy to make. Served with steamed baby red potatoes dressed with S & P EVOO and a sprinkle of za'atar.... along with what I call Dry-Fried Zucchini.
                    I love his chicken recipes!!

                    1. re: Gio

                      It's nice to have recipes that can take something like chicken, which can be so bland and mundane, and make it extraordinary.


                      1. re: Gio

                        Gio, what was in your za'atar mix besides sesame seeds? I'm just curious, given that dried thyme is usually the principal ingredient of za'atar. Za'atar sometimes contains sumac, sometimes not (Ottolenghi and Tamimi refer to the kind without in their ingredient section, which is presumably why this recipe calls separately for sumac), but always thyme and sesame seeds, according to every reference I've found.

                        Of course, my question is just out of curiosity, not a criticism! I was wondering if you used a recipe without thyme or just chose not to use it.

                        1. re: Caitlin McGrath

                          Caitlin... I'm an idiot. I DID use thyme in the Za'atar recipe. I didn't have my notes in front of me when I made my report. I apologize. Here's the recipe for the Za'atar I made for the chicken. It's from

                          •1/4 cup sumac
                          •2 tablespoons thyme
                          •1 tablespoon roasted sesame seeds
                          •2 tablespoons marjoram
                          •2 tablespoons oregano
                          •1 teaspoon coarse salt
                          Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
                          Store za'atar in a cool, dark place in a plastic....

                          1. re: Gio

                            That's cool, Gio. I was curious, and a bit confused, at the idea of thyme-less za'atar. I think that's the recipe oakjoan posted in the pantry thread, right? Nice to have a go-to you can make with ground sesame seeds to accomodate your needs - epecially because this recipe is so good!

                            I also like to sprinkle it into cottage cheese and eat with raw veggies like cucumbers and peppers, or brush pita with olive oil, sprinkle with za'atar, and heat/toast in the oven.

                2. re: jen kalb

                  Revisited this recipe tonight - there were a couple of problems reported above which I think I successfully addressed in this effort. First, I had really disliked the bitterness of the lemon slices. this time, I squeezed on the juice of a couple of lemons and grated on some rind - this eliminated the bitter pith from the dish. Second, the dish wound up as a stew the first time (in part because my chicken was too tightly packed in the pan. I spread it out more this time - also, i eliminated the broth/water called for in the recipe. Used a different za'atar mix (Kalustyan Jordanian) It was really flavorful and not too soupy. Really like it with these modifications. Served with sauteed spinach and Itamar's bulghur pilaf from PLENTY (will report on appropriate thread) - which was really good.

                3. re: Rubee

                  Chicken with Sumac, Za'atar and Lemon, p. 122

                  I made this the other night and it was ok. Part of it was because I used boneless, skinless thighs, not by choice. The butcher gave me the wrong parts. But, I don't think that's not why of my lukewarm reaction to this dish. It was too lemony and the sumac and za'atar flavors didn't come out.

                  I still have half the thighs in the freezer and I'll add more za'atar the next time around.

                  Bad pic bc all I could see, were lemon slices.

                  1. re: Rubee

                    Roast Chicken w Sumac, Za’atar and Lemon – p. 122

                    This chicken looked like it would be a hit at our house as soon as I read the recipe. Rave reviews in this thread and, the original non-COTM Ottolenghi thread had me convinced we must give it a try. Happy to report the recipe did not disappoint; we loved it.

                    Prep has been well covered by many talented hounds before me so I’ll just speak to what we did a little differently from what I’ve read above.

                    I used a mandoline to slice my onions super-thin, I used a large zip-lock bag to marinate the chicken overnight. The bag allowed me to give everything a good toss and “squish” every now and then to ensure flavours were evenly distributed. The Za’atar I used was purchased pre-mixed at a lovely, local Persian market I discovered during the Arabesque COTM. It was imported from Jordan and smelled delicious in the shop so I thought I’d give it a try. We certainly enjoyed it. There’s much discussion in this thread and the prior Ottolenghi thread about Za’atar and, I also found some great info on-line. It seems the variations of Za’atar are endless. Variations occur depending on countries of origin and of course, chef preferences. Some contain sumac (mine did), others do not. One thing I’d recommend would be to give your Za’atar a taste before sprinkling it on this dish just to get a sense of whether or not it has it’s own bitterness and, of course the strength of the flavours of the herbs, particularly the thyme.

                    One thing we loved about this dish in particular is that you can prep it the night before then just toss it in the oven the following day. Perfect for when company is coming or, a weeknight meal when time is oh so tight! The caramelized onions and lemon, the earthy pop of the pine nuts and the herb and spice infused chicken pieces all came together to make a wonderful, delicious dish.

                    We loved this, I’ll definitely make it again. I served it w some Tzatziki on the side and the Greek-Style Potatoes with Lemon and Thyme from “A New Way To Cook”, a past COTM by Sally Schneider. I can’t take credit for this pairing though, it was a lovely, appetizing photo of those potatoes that Rubee posted that enticed me into making them. Here’s a link to that review if you’re interested:


                    1. re: Rubee

                      Chicken with sumac, za'atar and lemon p.122

                      I loved the sound of this and the generally favorable reviews above encouraged me but I was actually rather disappointed in this. I probably didn't help but not marinading the chicken for very long - just an hour and a half rather than a few hours to overnight. Everything else I did as per the recipe. My chicken took almost an hour before it was done rather than the suggested 30-40 mins. I just wasn't enthralled by it. I think my za'atar is a bit stale and I'm sure it would be much better with a freshly made mix.

                      I served it with Quinoa salad with dried Iranian lime (which I didn't have) on p.245 of Plenty and Green bean salad with mustard seeds and tarragon on p.196 (loved both of those). I don't know what I was thinking doing 3 dishes on a night when I was really pushed for time - those Ottolenghi recipes seem to just suck me in.

                      1. re: JaneEYB

                        I didn't like that dish very much either, my za'atar was too thyme-y. Not crazy about thyme.

                        1. re: JaneEYB

                          Chicken with Sumac, Za'atar, and Lemon
                          Sorry to report that this dish didn't hit home with us either. I was pretty excited about it, and I very much liked the aroma while cooking. I also liked the idea of roasting the chicken on a tray together with the onions, etc. I did marinate the chicken for over eight hours, but didn't feel that the tastes really merged, or that the chicken picked up a lot of flavor. And as much as I like pine nuts, I felt they were just sitting on top of the chicken without a lot of purpose. I had fresh, fragrant za'atar, so I don't think that is the issue either. Don't get me wrong, we didn't hate it, it was decent, just not great. Mr. Nightshade suggested I try it again and brine the chicken first, but I don't think I give it a second go.

                          1. re: L.Nightshade

                            my problem with this last year was that the lemon slices added quite a lot of bitterness. Id be inclined to leave it out the next time - maybe add some zest or definitely some lemon juice instead. Also, I felt like I cooked too much chicken at one time - there was too much juice and not enuf caramelization. So Im going to give it one more try.

                            1. re: jen kalb

                              That's very odd about the bitter lemons. I wonder if they were underripe? I realize it's hard to tell with lemons, and when you're buying them from the store, you don't have much choice. But I can tell from my lemon tree that there's a big difference between mature lemons that have hung on the tree for quite a while vs young ones that have just changed from green to yellow but are still immature.

                        2. re: Rubee

                          Chicken with Sumac, Za'atar and Lemon, p. 122

                          My turn with this, at last. And we adored it! The spices, herbs, and lemon gave it such an interesting, complex flavor. Addictive, just as the recipe intro said. And I was impressed that the red onion held some color (due to the lemon, perhaps?).

                          My adaptations: I used skinless (but bone-in) chicken thighs. I cut the recipe in half but probably used more lemon than strictly called for. Water, not chicken stock. I didn't bother with the pinenuts, parsley, or olive oil garnishes. I won't be able to comment on leftovers, because we ate it all, yum yum!

                          I served it with leftover rice & sauce from the facing recipe, roast chicken with saffron, hazelnuts, and honey, so that added an additional complex of flavors. Plus I made the fava (broad bean) and radish salad to accompany, also delish.

                          I will totally make this dish again. This will be a great company dish, since it's prepared ahead and has no last minute fiddling. I'm an Ottolenghi convert (at least for this recipe!).

                          1. re: Karen_Schaffer

                            I will add that my sumac and za'atar were absolutely fresh, bought that day. Neither of them taste bitter, though I think some versions may. And my lemons were very mature, a little on the soft side and very juicy.

                          2. re: Rubee

                            Chicken with Sumac, Za'atar, and Lemon

                            We fall into the "liked it" camp with this one. I happened to have a lonely zucchini in the fridge and threw that in to the mix too(thanks for the idea, Caitlin). I also crisped up the skin by broiling the finished dish for a few minutes. No fuss recipe -easy to throw into the oven after work. The chicken was moist and flavorful. New spices for us, so the dish had new flavors, but not so much so as to turn off the Mr.

                            1. re: Rubee

                              This recipe has been well reviewed here already. I made it over the weekend for company. It was successful and delicious. I will make it again.

                              Today, with the leftover chicken, I made a delicious chicken salad. I shredded the chicken, added the onions and pine nuts that clung to the chicken pieces, greek yogurt, scallions, and grainy mustard. It was tangy and delicious. Perfect mixed with baby spinach for lunch.

                            2. Marinated lamb with coriander and honey (p 104)

                              Loved this! It's really easy to make, but you do have to plan ahead as the lamb needs to be marinated overnight.

                              The marinade is a paste of parsley, mint, coriander, garlic, ginger, chillies, salt, lemon juice, soy sauce, sunflower oil, honey, red wine vinegar and water blitzed in a blender or food processer. Slather over the lamb, which should be french trimmed, and separated into two or three cutlet portions.

                              When ready to serve, preheat the oven and shake off the marinade. Sear well on a hot griddle, then transfer to the oven and cook for about fifteen minutes or longer if you want your lamb more cooked. Heat the reserved marinade in a small saucepan and serve with the lamb.

                              I can't describe how good this is. The lamb was pink, incredibly tender and delicious. The sauce is tangy and savoury and sweet all at the same time. My guests raved. We all picked up the bones so we could gnaw every last bit of lamb, apart from one who has the best knife skills I've ever seen!

                              18 Replies
                              1. re: greedygirl

                                I've got this lamb dish in the fridge, marinating for dinner tomorrow!


                                1. re: The Dairy Queen

                                  I thought it was lick-the-plate gorgeous.

                                  1. re: greedygirl

                                    HAHAHA! I can't wait! I tasted my marinade last night and it was pretty good. They don't specify what kind of peppers to use (as far as I could tell), so, I used what I had in my CSA. My husband says they are poblanos, but I don't think that's right as poblanos are bigger and milder.... The marinade has a bit of heat to it, still delicious, so, it will be interesting to see how it tastes with the lamb. Also, bizarrely, I ran out of soy sauce, so I topped off with "dark soy sauce" leftover from Dunlop month. For the red wine vinegar, I used some sherry vinegar leftover from Casas month. And I used mint from my garden, called "chocolate mint." I hope these things with their nuanced personalities, mesh well.

                                    What kind of peppers did you use?

                                    1. re: The Dairy Queen

                                      The large red ones which I think are cayenne and the ones most commonly found here. They're not massively hot, usually, especially if you take the seeds out.

                                2. re: greedygirl

                                  And I don't even like lamb and am considering making it!

                                  1. re: greedygirl

                                    marinated rack of lamb with coriander (aka cilantro) and honey pg 104

                                    This was a huge hit. I'm pretty sure it's my first time cooking rack of lamb, so, I guess this is now my go-to recipe for rack of lamb! My husband immediately went for seconds, though, I'm sure he didn't "need" them. I didn't make any substitutions, per se, but I did have unusual twists on several of the ingredients as I described here I was worried how it would all come together and the answer is: great.

                                    The only real departure from the recipe is that I marinated it two days instead of just overnight. I don't think that caused any problems.

                                    EDIT: oh yeah, I think the recipe called for 15 minutes in the oven; I lobbed off about 5 minutes as I like my lamb more rare. I'm glad I did.

                                    Photo! (sorry, it's not a very good one).


                                      1. re: greedygirl

                                        Yes! Craveworthy! Lots of really great recipes in this book. Not hard, either, though you do have to plan ahead for marinating time, etc.


                                      2. re: The Dairy Queen

                                        We made the rack of lamb for our picnic yesterday and maybe not a perfect picnic meal, but it was delicious.

                                        I made few substitutions, instead of cilantro-mint-lemon, I used the green chutney I had just made few days ago (I chutney had all the three ingredients, plus a little more). Also I used green serrano chiles (I think the recipe says red chiles). I marinated the lamb overnight and cooked it for lunch the next day.
                                        After searing the chops for 5 minutes, I did not go all the way with 15 minutes in the oven, maybe around 8 minutes, which was medium (I wanted to go for 5 minutes in the oven to get rare, but I got distracted and let it go longer).

                                        Taste wise: These were great, packed with flavor. I had the marinade/sauce on the side, but we did not need to dip them at all.
                                        The only one problem was, the chops were not crispy. But I think that is our mistake, as we packed them in a container right after they were cooked, and I think the condensation made them soggy.

                                        I have a ton of left over marinade, which I had boiled and served as sauce. I think maybe I'll marinated chicken in it and get a similar tasting meal out of it. I am wondering if anybody else has done anything with the leftover marinade?

                                        No picture, but mine were green looking, unlike Dairy Queen's which are prettier red looking!

                                        1. re: cpw

                                          I'll bet the lamb was messy, but delicious, as part of a picnic!

                                          Tonight will be leftovers night at my house. We only have one serving of lamb left. This will be the true test of love, who lets whom have the last serving of lamb!

                                          I think the marinade would be great over fish, too.


                                          1. re: The Dairy Queen

                                            Well, that's the advantage of built in fork in the lamb chops. Moreover after a bottle of reisling, who cares if somebody's watching.

                                            1. re: cpw

                                              I have mine in marinading right now, (without the peppers as I will be serving children as well as adults, hope that doesn't jinx things) and I am planning on grilling them on the BBQ. Do you think the BBQ will work as well as the grill/oven method?

                                              Also, I poured off some of the marinade before adding the lamb so I could make a sauce of it to serve alongside, maybe I'll kick it up a little with a pepper.

                                              1. re: dkennedy

                                                I am sure bbq will work better. Just keep an eye on the doneness.
                                                What are the sides you are planning to serve with?

                                                1. re: cpw

                                                  Hi CPW,

                                                  I made the lamb last night and served it with ribbons of zucchini which I also marinated in the sauce. I put both on the BBQ. Here is my report for both:

                                                  I think making it on the BBQ was a mistake. Even though I dried off the chops before putting them on the grill, it caused a lot of flair ups so the chops really ended up tasting a lot like the grill, instead of the marinade, and I think it really colored the result. Next time I will def. do the oven method. I also think it was a mistake to omit the peppers. It would have really balanced out the flavors. Re the zucchini - they were wonderful alongside the chops.

                                                  1. re: dkennedy

                                                    That was a great idea to marinade the zucchini along with the chops. It gave you an easy and tasty side dish. I'll try it next time, as there is tons of extra marinade.

                                                    I am sorry the bbq method did not work out and also for stearing you in the wrong direction.

                                                    1. re: cpw

                                                      Ditto what cpw said: dkennedy, what a great idea to marinate zucchini along with the lamb! I've been wishing that the book had more recipes to use up my CSA zucchini and perhaps this is a way!


                                                      1. re: The Dairy Queen

                                                        Above I noted I did something similar when I made the chicken with za'atar. I tossed chunks of zucchini in with the chicken, onions, and marinade to bake. If I'd thought ahead when I did it, I'd have marinated the zucchini overnight with the rest. Next time.

                                      3. re: greedygirl

                                        Marinated lamb with coriander and honey (p 104)

                                        We loved this dish too. We made ours on the grill. Great results, easy to make after work, and delicious enough to serve to company.

                                      4. Roast chicken with saffron, hazelnuts and honey pg 123

                                        So I tried this tonight (which might be my first COTM attempt since, I think, Vietnamese month. Wasn't that last Sept? Wow! What a slacker I've been.)

                                        I bought a chicken at Whole Foods, I was going to have the butcher cut it up into 4 pieces for me (because he will), until I noticed that they had one already cut up and just put that one in my cart instead. Unfortunately, it was actually cut up into 8 pieces. Oh well, I don't think it affected the outcome of the dish much, and actually yielded more reasonable portion sizes.

                                        Basically, you marinate the (skin on) chicken with chopped onions, evoo, ground ginger, cinnamon, saffron, lemon juice, water, S&P, then bake for 35 minutes. While the chicken is in the oven, chop up some hazelnuts, then stir them into honey and rosewater. Spoon the hazelnut concoction over the chicken, then cook another 10 minutes. Garnish with sliced green onions and serve over rice or couscous (I served it over whole wheat orzo because I realized at the last minute I hadn't started any rice.)

                                        I almost had a major catastrophe. I toasted the hazelnuts at 190F. I scoured the recipe to see what temp to turn the oven up to when the chicken went in, when I realized the nuts were supposed to toast at 190C, which is more like 375F. This is the same temp as the chicken. So, I blasted the heat in time to cook the chicken.

                                        In the end, the chicken was very succulent and fragrant with distinct flavors. Very rich. It didn't get super brown or develop a crispy skin. The interior was definitely done--we checked with a thermometer) I wonder if I could achieve a crispy skin by cooking another 15 minutes or so.

                                        Overall, this was a very rich dish. I wish, actually, that I'd taken the chicken skin off...

                                        I liked this dish but did find the richness of it, in combination with the bold saffron/lemon/honey/rosewater, to be a bit overwhelming. However, my husband loved it. He wished the skin were crispier. As I mentioned in the vegetables thread (where I reported on the cuke with poppy seeds salad), I'm a little under the weather tonight, so, maybe that's what's plaguing me. I shall try this again for sure, although, I will probably try without skin.

                                        I also got the marinade going for Marinated lamb with coriander and honey (p 104), which I will have dinner and report on tomorrow.



                                        36 Replies
                                        1. re: The Dairy Queen

                                          Unfortunately, I think crisp skin is a tough one in these recipes (this and the za'atar one discussed above), as they marinate and then cook in the onion/water mixture. I think the chicken would need to be blotted and cooked without the liquidy stuff around it, though it might work to pop it under the broiler at the end. Well, that would probably kill the hazelnuts in this one...

                                          1. re: Caitlin McGrath

                                            I didn't expect the skin on the za'atar chicken to be crispy and didn't miss it. The lovely sauce created during the roasting was absolutely delicious. It's a great dish to make for a crowd. I made it last year for 14 people. It's also really good with some lavaash.

                                            I also made the turkey marinated in parsley, corriander and mint day before yesterday and wasn't thrilled by it. I did it in the Weber kettle and it looked gorgeous - crispy and brown. The taste, however, wasn't much to write home about. I was disappointed. This is my first disappointing Ottolenghi dish. I'd like to know how others fared with this dish. I even cooked down the marinade to serve as a sauce, but it was just strongly minty and nothing much else. As I said in a previous post, I loaned the book to a friend so I can't put in the page number. If anyone wishes to insert that info, I'd be glad.

                                            1. re: oakjoan

                                              Oakjoan, is that the "marinated turkey breast with cumin, coriander and white wine" on pg 125? If so, you might want to "report" your post and ask the mods to edit the page number in for you.

                                              Anyway, if that's the dish you mean, I'm sorry to hear it didn't turn out. What a bummer. It sure looks gorgeous in the photo in the book, so one would most certainly have high expectations.

                                              Also, if I recall correctly from a post of yours in Candy's Ottolenghi thread, you were also disappointed in the cucumber with poppy seeds salad. I only bring that up (I'm not trying to nitpick!) because I tried that salad last night and was also underwhelmed. Had that one just slipped your mind, or, have you since figured out a way to turn out that dish with more pleasing results? If the latter, please dish, but, perhaps over in the veggies thread so we don't muss up Caitlin's sleek and efficient thread structure (thank you Caitlin!)?

                                              Cuke with poppy seeds in "vegetables" thread,


                                              1. re: oakjoan

                                                That's weird, oj, because I thought you'd made that dish before and liked it. In fact, I was so sure I checked the other thread and here's your report.

                                                "Here's my report on the Marinated Turkey Breast With Cumin, Coriander and White Wine, p. 126. This is quite simple to do. You marinate the turkey breast with mint, parsley, coriander(cilantro) garlic, lemon juice, olive oil, white wine, cumin, salt, and pepper. The book calls for a "small" turkey breast, but mine was very large. I just added a bit more of each ingredient, whizzed them up in the blender, put the turkey breast in a large stainless steel bowl and poured on the marinade. You then massage it into the breast, cover with plastic wrap and leave overnight. It's roasted in a very hot oven for most of the cooking, with heat turned down at the end. Since mine was so big, I used an instant read, inserted thermometer. The turkey got gorgeously browned and the flavoring of the marinade went into the meat due to the long marinating period."

                                                I wonder if the online recipe is slightly different?

                                                1. re: greedygirl

                                                  Greedygirl, I thought the exact same thing ... that I'd read a rave from Oakjoan befoer on this dish. And now i'm ultra-concerned because this is also on my list of things to make next week.

                                                  1. re: LulusMom

                                                    This is totally weird. I guess I totally forgot about the first turkey breast. I see that I cooked that one in the oven and the one I made last week was on the bbq. Maybe I didn't salt it enough or put enough garlic. It was gorgeously brown and crispy, but it was pretty blah otherwise. Amnesia is such a bummer.

                                                      1. re: oakjoan

                                                        I do it too. So last night I tried this turkey breast with cumin, coriander and white wine (p. 125). First note to self: do not attempt this recipe again on a 98 degree day. Recipe calls for about a 2 lb breast; not to be found in this area, I went with the smallest I could find - 3.7 lbs. I ended up cooking it maybe 20 minutes more and it was just fine. I doubled the marinade (glad I did). We liked this very much, but after about half a plate full I did have to say that the flavor was getting a little "same-ish" - this isn't always a bad thing, and it wasn't here either, but it did occur to me, and my husband agreed (although also loved it). Lulu went nuts for it, especially the "green stuff" (marinade). I have to say that I have new found respect for greedygirl always having to do these conversions. I find it a pain, but so far worth it. Served this with couscous mixed with roasted vegetables. Nice mix.

                                                        1. re: LulusMom

                                                          I don't *do* conversions - I have a scale.

                                                          1. re: greedygirl

                                                            Call me crazy, but one surprising thing I've learned from Ottolenghi already that I prefer cooking by weight than using measuring cups, etc. Much more precise and you can use any old container you want!


                                                            1. re: greedygirl

                                                              I assumed LulusMom was referring to your need to convert from US volume measures when you use American cookbooks.

                                                                1. re: Caitlin McGrath

                                                                  I have a set of American cups, so it's pretty easy. Plus you have to remember that a lot of recipes are in metric and imperial here. One thing I have which is very useful is a fridge magnet with cup/fl oz/tbsp/ml conversions on it.

                                                                  1. re: greedygirl

                                                                    Still and all, my respect for you being able to keep up is higher than the Andes.

                                                              1. re: LulusMom

                                                                Quick aside. We had some of the marinade/sauce leftover. I just fried Lulu an egg for her lunch and figured since she'd liked the sauce so much the first time around, I'd stick it on the plate next to the egg and see if she went for it. In doing so I snuck a bite myself. Fantastic combination. She ate every bit.

                                                              2. re: oakjoan

                                                                I realize now that the first time I reported on the turkey breast I had marinated it overnight and cooked it in the oven. This last time I only marinated it for 4-5 hours and cooked in the kettle bbq. The shorter marinating time could have been what made it seem bland to me.

                                                          2. re: oakjoan

                                                            Marinated Turkey Breast with Cumin, Coriander and White Wine (pg. 126)

                                                            I loved this and am really shocked by it. I don't really like turkey and if I do eat turkey, I only eat dark meat. But, turkey breast was on sale, so I figured, why not.

                                                            I immediately thought that the marinade was especially promising (mint, parsley, cilantro, garlic, lemon juice, olive oil, white wine, cumin salt and pepper, all whirled up in a food processor). I upped the amounts of all the non liquid ingredients of the marinade by 2. And, I'm glad I did and would do so again. It smelled so herby and lovely. Anyway, the turkey breast sat in the plastic bag, with the marinade for about 24 hours.

                                                            Then, you roast it without the marinade.

                                                            15 minutes @ 425.

                                                            15 minutes @ 400.

                                                            30-45 minutes @350.

                                                            Let it rest for 10 minutes.

                                                            Simmer the marinade for about 15 minutes.

                                                            This was juicy and flavorful. The pan is a bit of a mess though from the marinade burning on the bottom of the pan. But, it's delicious. I can't wait to try a cold slice tomorrow.

                                                            1. re: beetlebug

                                                              Is that for a half breast? Cooking time seems a bit short if for a whole. Marinade sounds awfully good.

                                                              1. re: buttertart

                                                                It was a very small whole breast. About 2.5 lbs for the whole thing. The book suggests half a breast but I was lucky to find a tiny turkey.

                                                                1. re: beetlebug

                                                                  That IS small, I've never seen one that size.

                                                              2. re: beetlebug

                                                                beetlebug: What a difference a year makes! I made the Marinated Turkey Breast last year and wasn't impressed at all. For some reason I decided to give it another try. This time we loved it. It was delicious even though I had no good bread to sop up juices and had to make do with crackers (albeit homemade crackers from a Bittman recipe). I think I may not have marinated it long enough last time I made it because this time the meat was nicely flavored and the sauce delicious.

                                                                1. re: oakjoan

                                                                  So glad you liked it the second time around. I think it would be an excellent summer picnic food, if I had ac in the kitchen. This tastes really good cold as well. I do nuke the sauce a smidge to give it some warmth.

                                                                  @buttertart, it turns out that it wasn't a whole turkey breast. WF had cut down all many of their breasts in half and that's what I bought. I snagged another one while it was on sale and it's sitting in the freezer. I'm going to make this soon, while it's still coolish outside and I can still turn the oven on. The bonus is that my herbs are doing nicely and I just just pick from the containers for my marinade.

                                                                  1. re: beetlebug

                                                                    I will make this soon, thanks. Sounds great and we're fond of turkey anyway.

                                                              3. re: oakjoan

                                                                (Marinated) Turkey (Breast) with Cumin, Coriander and (White Wine), Pg 125

                                                                What Did I make? Grilled whole turkey without white wine. The farm we shop at had small turkeys for sale on Saturday and I couldn't resist. We bought a very meaty 7 1/2 pounder and I immediately thought of grilling it on the Weber then remembered this recipe. I suppose I could have butchered it to use just the breast.. But no, here's what I did: Chopped up mint, parsley, cilantro and stuffed the turkey with that plus a whole head of garlic which I halved; rubbed the turkey with olive oil and lemon juice, then put the lemon halves into the cavity; sprinkled the salt and pepper all over the turkey. After a couple of hours the Weber fire was laid then the turkey, in a roasting pan with a rack, was roasted with indirect heat for little over 2 hours. Steady heat throughout. In fact the temp at one point was 500F so G half closed a vent to lower it.

                                                                Now, I know I didn't make the recipe as written but the turkey was absolutely perfect. Crispy golden brown skin, juicy breast and thigh meat and thoroughly delicious. Mr. Ottolenghi's recipe was the inspiration so that's why I decided to report it here.

                                                              4. re: Caitlin McGrath

                                                                I think you're probably right, Caitlin, that crisp skin is hard to achieve when the chicken is cooking right in the marinade. I think we seldom eat skin-on chicken these days and, when we do, we have high expectations for it. Personally, I think the hazelnuts delivered the crunch you'd hope a crispy skin would deliver, so, it wasn't necessary. My husband did miss the crisp skin though.

                                                                I think your point about the only way to achieve a crisp skin in this case is a couple of minutes in the broiler is a good one. Do you think it would work if I cooked the chicken in the liquidy stuff for the 35 minutes, then broiled for a couple minutes, then proceeded to spoon on hazelnuts/honey/rosewater and cook for another 10? Actually, now that I think about it, I don't think that would work. How would I get the oven back down to 375F after I'd been broiling? Oh! I know, broil it in the toaster oven for several minutes, then put it back in the regular oven for 10 minutes at 375F. Does that sound that it might work?

                                                                Personally, I'd rather do it without the skin. I was thinking I could leave the skin on the legs and wings, just to get at least some of the rich fat you're supposed to achieve, but then pull the skin off the breasts and thighs. Do you think it would get too dry, even though it's practically submerged in the liquid during cooking?


                                                                1. re: The Dairy Queen

                                                                  If you broil with the oven door open, or open the door of your for a minute., the temp will come down quickly enuf. Setting the oven to broil doesnt necessarily mean that the oven will come up to 500 anyway - you are just looking to have an intense heat source to put the food next to. Thats why you can broil with the oven door open.

                                                                  1. re: jen kalb

                                                                    Ah! Good to know, thank you! I've always wondered about that.


                                                              5. re: The Dairy Queen

                                                                I made this dish in weekend and we love it a lot, a unique combination of flavors which mingle together very well.

                                                                I used bone-in chicken thighs, with no skin (thanks Dairy Queen). I served it with basmati rice and fried green tomatoes.

                                                                1. re: cpw

                                                                  Oh, I'm so glad to hear that you tried and liked it without the skins! Now I know I can try it that way!


                                                                  1. re: cpw

                                                                    I made this dish last night using a whole free-range chicken cut into quarters and we loved it too. The combination of flavours is unusual, but works, with the sweetness of the spices and honey complemented by the lemon and rosewater. As it's quite a rich dish, I served it with simple boiled broccoli, which was perfect.

                                                                    1. re: greedygirl

                                                                      This was a big winner chez nous as well. I was afraid that the cinnamon would be overwhelming and the rosewater a bit too perfumey but everything goes together wonderfully. The hazelnuts and honey are great together. (Served it with a shaved fennel, grapefruit, and Kalamata olive salad dressed in sherry vinegar, and a flatbread made from lean bread dough topped with garlic and a shake of za'atar.)

                                                                  2. re: The Dairy Queen

                                                                    Roast Chicken with Saffron, Hazelnuts and Honey Pg. 123

                                                                    This is a delightful roast chicken dish and we Loved it. We didn't feel it was "too rich" at all, but thought the flavor was exotic and different. Instead of a cut up chicken I used a combination of boneless thighs without skin and chicken legs with skin.

                                                                    The chicken is marinated in a combination of chopped onions, EVOO, ground ginger, cinnamon, saffron, lemon juice, water, S&P, then baked for 35 minutes in a preheated 375F oven. While the chicken is roasting, toasted hazelnuts are chopped , then stirred into a mixture of honey and rosewater. The hazelnut paste is spooned over the chicken, and cooked 10 minutes longer. Garnish with chopped scallions.

                                                                    1. re: Gio

                                                                      Thanks for the post - this is on my list so I'm glad to see it didn't disappoint.

                                                                    2. re: The Dairy Queen

                                                                      Roast chicken with saffron, hazelnuts and honey pg 123

                                                                      The flavors in this are fabulous: saffron, rosewater, cinnamon, ginger, honey, lemon. I wanted to make it with bone-in skinless thighs, but I ended up with an eight-piece chicken instead. I decided to use the breast meat for this recipe, figuring the more delicate flavors would go together. And it sort of worked, except the breasts (which I skinned but left on the bone) were too big and thick, so they didn't integrate well with the sauce. Next time, I'll either use thighs (skinless bone-in) or maybe I'll cook the marinade ingredients by themselves for a while, then add boneless, skinless breasts to 'poach' in the marinade.

                                                                      Even with the skins off of the chicken, I agree it did seem like a rich dish. I used walnuts instead of hazelnuts because I'm just not a hazelnut fan. We had leftovers which I mixed with rice for the next night's dinner, so that worked out okay.

                                                                      I also used leeks instead of onions because I've got a bunch in the garden that need to be harvested. But it wasn't the best use for them, because they don't 'melt' as nicely under these conditions. Still, the dish overall was great, and I'm sure I'll make it again!

                                                                      1. re: The Dairy Queen

                                                                        Roast Chicken with Saffron, Hazelnuts, and Honey, page 123

                                                                        The procedure for this recipe is well described in posts above, so I will not duplicate that here. I followed the recipe exactly, except for cutting the chicken into six pieces as we found the four-piece cut in the other chicken recipe a bit unwieldy.

                                                                        We loved everything about this dish, the smells while cooking, the textural contrasts, the beguiling flavors. I would warn against this dish for people who don't like floral, perfume-like essences in their foods. The rose water is very prevalent in both smell and taste. I loved it. The taste and heady aroma just transported me to an exotic locale.

                                                                        1. re: L.Nightshade

                                                                          We liked this much more than the lemon one, too. It is exotic in the best possible way.

                                                                      2. Seared duck breasts with blood orange and star anise, page 128

                                                                        I was a bit distracted as I made this tonight. So many people in the kitchen, chatting, interrupting. You would think dinner "just happens!" I used too much orange juice. For some reason, I remembered the juice of 4 oranges instead of 240 ml of orange juice. Oh well. This was still delicious.

                                                                        Rubbed the duck breast with the spice rub of fennel seeds, dried chili flakes, cumin, black pepper and course sea salt and left in the fridge overnight. 30 minutes before dinner time, I began the dish.

                                                                        Seared the duck, removed, drained the fat, and began the sauce. Wine, vinegar and star anise, simmered, before adding the duck back to the pan. Then add the orange slices and chiles. I used two red Holland fresh chiles instead of the dried. None of my dried chiles seems right for this flavor profile.

                                                                        Because I had too much orange juice (organic valencia), the sauce was thinner than I had expected, and sweeter. Thank goodness the oranges were so good.

                                                                        For plating, I started with a bed of crispy chard, topped with sliced duck. On the side, I par-boiled some fingerling potatoes, and then crisped them in some filtered duck fat. Then the gastrique surrounded the entire plate. Separately, I had a carmalized onion and goat cheese tart.

                                                                        Wine for the sauce and drinking was a Chateauneuf de Pape.

                                                                        So, this goes into the "will make again" but with less orange juice so that there is a more tart/sweet thing happening on the plate. Is there a picture? No. Too many people helping in the kitchen, and only getting in the way. I do have a full breast leftover, so maybe I can recreate this for a photo tomorrow. My guests are all rubbing their stomachs. They have no complaints. It is only me, looking for perfection, that has any criticisms at all.

                                                                        22 Replies
                                                                        1. re: smtucker

                                                                          I wish I had been at your dinner party, smtucker, as your meal sounds tremendous! Duck, crispy chard, duck fat potatoes, caramelized onion and goat cheese tart? I just had dinner, but I want to taste it all right now, along with the Chateauneuf de Pape. I'm very impressed.

                                                                          1. re: smtucker

                                                                            Sounds delicious! Thank you for letting us enjoy your dinner party vicariously!. Your experience is a good example of how, even with a little tinkering, unintentional or otherwise due to necessity or whatever, many of these recipes still work. Sometimes, you have a little too much orange juice and yet, the meal is a success.

                                                                            Delicious though it is, I seldom eat duck and don't think I've ever cooked with it. Do you think this recipe could work with any other kind of meat or poultry?

                                                                            Enjoy your leftovers, regardless of whether you photograph them!


                                                                            1. re: The Dairy Queen


                                                                              Duck is one of my favorite "special occasion" meats. The other being rack of lamb. But duck is far cheaper. To cut the cost, I buy a whole duck and break it down. For the cost of two processed breasts, I can get a whole duck. So the freezer is already filled with duck stock, the legs were coated in shallots, salt and thyme for two days and are now in the oven turning into confit, and I have another jar of precious duck fat.

                                                                              But, if you simply don't like duck, then I think beef would enjoy romping about in an orange sauce. After all crispy beef, orange flavor is a wonderful chinese preparation. You will have to replace the fat somehow. Perhaps searing beef in some butter to get the outside crispy. And making the sauce while the beef rests. I don't think I would simmer a nice cut of beef in the sauce. For a lesser cut, I would try cutting strips on the bias, almost stir frying, and then finishing with the already reduced orange sauce.

                                                                              I don't think chicken would have enough oomph, unless you did a scallopine-schnitzel type of prep. To be honest, I so prefer lemon with chicken, I can't really visualize chicken with orange.

                                                                              And finally, I am thinking this could be a good sauce for fish. I pick up my fish share today, and depending on what we get, this just might be dinner! I have lots of sauce left in the fridge.

                                                                              1. re: smtucker

                                                                                Thanks for the ideas--I have a freezer full of beef, so, perhaps I'll try that. Of course, now, I'm so tantalized by your first paragraph about how you do your duck, that I am almost swayed to try the duck, at least once!


                                                                                1. re: smtucker

                                                                                  I did the exact same thing with a duck this week,

                                                                                  And - I really enjoyed this dish when I made it, but if I recall correctly, I used the Goin method to cook the duck breasts.

                                                                                  1. re: MMRuth

                                                                                    MM, I goggled Goin Duck Breast, but all the hits include "going" and "duck breast." Would you be willing to paraphrase the Goin duck method?

                                                                                    1. re: smtucker

                                                                                      It's meant to be grilled, but she says if you don't have a grill you can use a cast iron skillet. Score the breasts, and rub in a mixture of crushed juniper berries and thyme leaves (I added orange zest this last time) on both sides. Let sit for at least four hours but preferably overnight, in the fridge. Heat up the skillet on medium low, and then put the breasts skin side down, allowing the fat to render and the skin to get crispy - this can take a while. Then turn it over and cook until it is the temp you want. I do one minute for my husband and two for me, let it rest, then slice.

                                                                                  2. re: smtucker

                                                                                    We are headed to San Francisco for a week of pleasure/business, so today is clean out the fridge day. Thank goodness we have a guest with a very healthy appetite staying with us.

                                                                                    Lunch was the leftover duck with orange sauce [strained since the orange segments had fallen apart] with the leftover potatoes [picture attached.] For sides we had the broad bean and radish salad with tahini sauce, eggplant with yogurt sauce and some leftover roasted zucchini. Plus, as though this wasn't enough, a small bit of lovely leftover grilled Costco Prime ribeye steak.

                                                                                    My primary eating companion has decided that the orange sauce, with the additional of extra sherry vinegar added today, goes well on everything. He liked it on the broad beans, he liked it on the beef, he might like it in a cup. I thought it was good on the beef, and didn't want it to touch my eggplant.

                                                                                    The remaining 1/2 cup of sauce has been saved in the freezer for a quick dinner in the future.

                                                                                    1. re: smtucker

                                                                                      I tried the turkey corn meatballs with red pepper sauce. Here is the site I used to find the recipe:

                                                                                      I am not very good at sending links so I am not sure if this will work but if it doesn't, I found it off The Guardian website, if memory serves.

                                                                                      So getting down to what I thought, I loved these! This is high praise because I have tried and discarded about 100 meatball recipes this year, and this one I plan on keeping. The meatballs themselves could have used a little more seasoning, so my advice is to round up on your spices and salt and leave everything else as recommended.


                                                                                      1. re: dkennedy

                                                                                        I'm so intrigued. How labor-intensive were these? Something I could do on a Monday evening?


                                                                                        1. re: dkennedy

                                                                                          dkennedy: I love those turkey meatballs, too. Didn't you make the red pepper sauce? I think it makes the dish. I also love the idea (and the taste) of the corn inside the meatballs. Ottolenghi calls for ground ("minced") turkey breast, but I thought that'd be too dry and not as tasty and have made them using ground turkey breast mixed with plain ground turkey (which includes the dark meat).

                                                                                          These are simple and pretty quick to make as well. My husband loves them but I think it's really the roasted pepper sauce that gets him. He's a sucker for roasted peppers. I think he'd buy roasted pepper ice cream!

                                                                                          Note to TDQ: These are not particularly labor intensive, espec. if you buy ground turkey and don't do it yourself. I'd say they were a good weekday dinner.

                                                                                          1. re: oakjoan

                                                                                            Thank for the tip on those, oakjoan. I shall definitely put these on my "to try" list!

                                                                                            Hmmmm...roasted red pepper ice cream, hey, why not! When you Google on "roasted red bell pepper ice cream", what comes up? Chowhound, of course:


                                                                                            1. re: The Dairy Queen


                                                                                              Well, gotta run. Making chiles rellenos today. Roasted the skins off yesterday on the bbq. Luckily the weather here is the usual "summer in SF" as in the famous Mark Twain quote/cliche: "The coldest winter I ever spent was one summer in SF." It's 64 degrees.

                                                                                              1. re: oakjoan

                                                                                                Just arrived in your fair city and LOVING the weather compared to the scorching heat I left in Boston. Love the idea of roasting the peppers one day, and filling the second. Makes chiles rellenos manageable.

                                                                                              2. re: The Dairy Queen

                                                                                                Hi TDQ,

                                                                                                I agree with Oakjoan, they are a perfect weeknight fare but I did not get around the making the red pepper sauce - I intended to make the meatballs one day and the sauce the next, but the kids are home for the summer so I never got around to step two. Ah, the best laid plans....

                                                                                                I ended up sticking the meatballs in the freezer and I have eaten them several times since as an impromptu snack. When I finally get around to making the sauce I suspect it will be time to make another batch of the meatballs.

                                                                                              3. re: oakjoan

                                                                                                I am planning to make the turkey meatballs tonight. In the red pepper sauce, it says sweet chili sauce - can somebody please advice what is that.

                                                                                              4. re: dkennedy

                                                                                                I made the turkey meatballs last night and as oakjoan says, the red pepper sauce makes the dish.

                                                                                                I put together store bought ground turkey, corn (for me 1 corn was 100gms) and the marinade early in the morning before work. I roasted the peppers while I was putting it together. Then I left in the fridge for the day and it was a quick frying in the evening. We liked it lot.

                                                                                                I had doubled the recipe, so I hope leftovers heat well in the microwave.

                                                                                                1. re: cpw

                                                                                                  yay, my very first cotm recipe and it was fabulous!

                                                                                                  the pepper sauce was rich and wonderful (and full of heat since i always default to spicy chili sauce vs. sweet) i think that this sauce will be used for many future dishes, would be lovely with chicken breasts or grilled sausages.

                                                                                                  i loved the roasting of the peppers instead of the usual charring over an open flame, i think this added more sweet depth to the flavor of the sauce. easy easy easy to make, a perfect weeknight dinner with a salad on the side.

                                                                                        2. re: smtucker

                                                                                          Seared duck breasts with blood orange and star anise, page 128

                                                                                          A manager's special at the local market made this dinner possible. Thank you Mr. Market Basket Manager!

                                                                                          Since I outlined the process back in 2009, I won't do that again. This time, I didn't have quite enough star anise (75%) and I kept track of the orange juice quantity. The dish was spectacular! Lots of flavor, a great balance between the wine, vinegar and orange juice.

                                                                                          Served with French lentils which I finished with the same sherry vinegar, and vinegar dressed raw spinach wilted by the heat of the duck.

                                                                                          Knock out!

                                                                                          1. re: smtucker

                                                                                            I'd like to give this a bump to include a link to the recipe:


                                                                                            I've never fixed duck breast before and am doing it tomorrow for the two of us (a non-traditional Super Bowl meal, eh?


                                                                                            I was looking for something not too sweet and this sounds perfect. Thanks for describing.

                                                                                          2. Roast Chicken and Three Rice Salad: Poultry, Pg. 125

                                                                                            Loved, Loved, Loved this! There's so much going on with such a variety of flavors and it all comes together in one fantastic taste sensation. Although this is supposed to be a cold-ish salad we cooked everything at once and had it more or less room temperature. Once again, I halved the recipe, made a suggested substitution of arugula (rocket) for shiso, and used small red bell peppers instead of mild red chiles.

                                                                                            Into a preheated 425F oven goes a well oiled, salted and peppered chicken. It cooks for 10 minutes then the heat is turned down to 375F and continues to roast for 50-60 minutes. In the meantime a cup of basmati rice is cooked, set to rest, covered, then left to cool. Small amounts of brown and wild rice are cooked together then rinsed under cold water to stop the cooking and drained.

                                                                                            When the chicken is cooked, it is carved into chunks placed in a large bowl, A dressing is made by whisking together, in a separate bowl: lemon juice, sesame oil, Thai fish sauce, olive oil and all the cooking juices from the chicken. A thinly sliced onion is fried and then left to cool. Three red chiles and spring onion are thinly sliced and added to the chicken along with the 3 rices and chopped cilantro, mint and shiso leaves. Toss all this gently, taste and correct seasoning, if necessary.

                                                                                            Gadzooks! What a meal this made. Didn't need anything else. Mr. Ottolenghi suggested that left over chicken could be used as well and I think a rotisserie chicken could be also if pressed for time. But I tell you, this roasted chicken was delicious on it's own.

                                                                                            3 Replies
                                                                                            1. re: Gio

                                                                                              Blimey Gio (or should I say gadzooks - love that word), you really are cooking up storm from this book. There's no stopping you! I've had my eye on that recipe for ages, especially as there'd be lots of leftovers for me to take to work.

                                                                                              1. re: greedygirl

                                                                                                Well, GG it just seems that the recipes, although at first glance look very complicated, are not. And, these dishes that I've made so far lend themselves to summer cooking. Yes, here in Boston, it's finally summer. Tomorrow it will be the Chargrilled Broccoli and Asparagus.....

                                                                                                (Tonight I bumping the system and reverting to BAY'A's Tipsy Watermelon Salad, and A New Way To Cook's Sweet Onion and Tomato Gratin....with Ottolenghi's Crumble for a topping!!)

                                                                                              2. re: Gio

                                                                                                Like Gio, we loved this dish. It is so colorful and flavorful. I was out of basmati so I subbed jasmine rice, used arugula instead of shiso (too early for my garden and it was nowhere to be found locally) and fresno peppers for the mild red chiles (which added a bit of heat. This is definitely a make again dish. I was concerned the Mr. wouldn't enjoy it because of all of the herbs, but he cleaned his plate.