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The butchers had 2 for 1 on small Roast Chickens and Nigella, my doe eyed mistress of morning UK TV Food, was seductively rhapsodising about this recipe so I had a go. I roasted one of the Chickens rubbed with mild curry powder (and with a curry powder and butter mix pushed under the breast skin) and the other just rubbed with seasoned sea salt, pepper and olive oil. The curry flavoured one I've left to do as lunch/dinner for the next couple of days (I have a strong urge to make coronation chicken for some reason) and the other one I flaked off (where flake could better be described as rough, succulent chunks of chickeny good ness) into a bowl. The juices we poured into a saucepan and any crunchy bits left in the roasting tin were scraped into the chicken bowl. To the saucepan I added some soaked raisins. Nigella also adds toasted pine nuts and rosemary but I couldn't get any of those and then simmered. For a 2.5lb chicken I did about 300-400g of tagliatelle and that seemed to be about the right amount. When the pasta was cooked I put it in a large bowl, pured over half the sauce, mixed lightly, dumped in the chicken, more suace and more mixing. Some things I might do differently next time - there wasn't much juice (although the pasta was by no means dry) from the chicken but this may be solved by a larger, better quality chicken and by the judicious application of some butter under the skin. Also, I might be tempted to deglaze the roasting tin with white wine, pour that plus a little bit more wine into the sauce pan and then reduce by maybe a third to reduce the sweetness a little (although the sweetness may have come from not having any rosemary). I was a little reticent about the raisins at first - memories of bad school chicken curries and all but they worked surprisingly well. Add a green salad with a nice tart dressing and this'd work well as an easy convivial meal for about 4 people (more with a larger chicken).
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