I won't reprint Marcus Samuelsson's Lemon-Olive Chicken recipe, first, because I don't have permission to reprint it and second, because I want readers of this blog to buy this beautiful book or at least borrow it from the library. However, I'll give you the gist and a few tips should you choose to make it.
It's easy enough: rub a chicken with salt, stuff with olives, cut lemon, sliced ginger, chopped shallots. Truss, coat it in a Moroccan spice rub mixed in olive oil and put in the oven. Samuelsson doesn't say how much spice to use, after you make the mix which yields more than you need. I used about four tablespoons. It also does not completely dissolve in the olive oil and lemon juice, so take a whisk or put it in a jar and shake until it emulsifies. You'll still have some clumps of spice that you will need to spread over the chicken.
The chicken had a lovely spiced flavor and it looked pretty, but the stuffing didn't seem to contribute much to the flavor (of course, that might have been due to the wine and cookie appetizers I'd eaten). In the future, I would try this recipe with a cut chicken and bake it in a dutch oven so that the meat has contact with the stuffing ingredients.
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