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I found myself cooking in an unfamiliar kitchen last night with a store cupboard not as well stocked as I'm used to. A quick run to WholeFoods (a strictly organic supermarket run, I believe, by the same people who do Fresh and Wild in the UK) and I managed to cobble together something. I got some very large skin-on, bone in chicken breasts and scored them fairly deeply a few times. Then I chucked them in a large bowl with 2 generous table spoons of Ras al Hanut, some olive oil and 2 or 3 tsp of sour cream along with some pepper, garlic flakes and grated fresh ginger and mixed thoroughly before putting them aside for an hour or so. Later, I preheated them oven and then placed them, skin side up in a cast iron pan type affair on the top shelf of a (approx) degree oven. The marinade was very thick and the appearance of the chicken was almost more like a dry rub than a wet marinade. I cooked them for (I'd guess) about 45-60 minutes (like I said, they were very big). They came out incredibly tasty and moist and the marinade had seeped down about a centimeter under the skin thanks to the slashes. I served them on some Porcini Risotto (from a packet, the shame) whihc I livened up with some pan fried Chesnut mushrooms and made creamier with the addition of some sour cream. I also fried some sliced red and yellow peppers in olive oil until a few had started to blacken slightly. It was, all in all, a huge success and I was, as the kids probably don't say, well chuffed.
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