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C O O K a L O C A

Yes, I know. It has been too long (again)! No good excuse this time. What have I done lately? Well, let’s see, not so much. Travelling (in the region), (academic) writing (yes, I also write about things that are not related to food!) and worrying about the future (just like everybody else). But now, here I am again. This time I am inspired by Yotam Ottolenghi. I just love the way he combines spices and ingredients. He opens my eyes to the whole new frontier of spices/taste combination. Surprising and most importantly good!

I saw this recipe a couple days ago in the Guardians. Immediately I am tempted! So I tried it. It was so good and simply amazing. You could not imagine how such simple ingredients, garlic, onion, lemon, curcuma powder and paprika, could produce such an explosion of flavour! Just try it and you’ll know what I am talking about. In the original recipe, the chicken is cooked and eaten with fried potato wedges, however I opted for rice. I think the complexity of the flavour is better paired with humble white rice. I however added some seeds (pine nuts, sun flower seeds) and dried fruit (cranberries) to the rice to give some extra texture and flavour to it

This recipe is really a keeper. Simple, easy and most importantly delicious!


Ingredients (serves two persons)

6-8 free range chicken drumsticks, skin on.

8 cloves of garlic, no need to peel, just crush them lightly

2 small onions, roughly chopped

Juice of half lemon

1 generous teaspoon of curcuma powder

2 generous teaspoons of paprika powder

4 table spoons of olive oil

Black pepper and salt to taste



Heat the olive oil a large dutch oven or any heavy bottom cooking pot

Sear the chicken drumsticks until they are nicely browned. It is really important to get the chicken browned, it will give an extra depth of flavour!

Add the garlic cloves and onions. Cook until they are soft.

Add the paprika and curcuma powder, stir well. Take care not too burn the spices!

Add the lemon juice and a half cup of water.

Add some salt and black pepper to taste

Lower the heat. Cook for at least 40 minutes until the chicken is cooked and tender.

Add a bit of water if the pot gets too dry. There should be a little liquid in the pot at all time. It will serve as the sauce.

Serve warm with white rice.

P.S. Squeeze the garlic out of the skin, and serve with the chicken and enjoy the most amazing flavour!

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One Response to “Ottolenghi Inspired Chicken | Back to blogging”

  1. Tracey@Tangled Noodle

    It may have been a while since you last posted, but it’s taken me even longer to finally come over and check it out! This looks like the perfect meal for me and my husband – simple yet flavorful. As good as potato wedges sound, I always have a rice at the ready. I’ve read and heard raves about Ottolenghi’s cookbooks and recipes; it’s about time I actually tried making one of them! Thanks for sharing. 8-)

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