Lemon Roast Chicken Chicken is roasted with lemons and served on a bed of
pistachio pilaf.
Serves 4
Chicken
1 free range chicken (app. 1.8kg)
1 whole lemon
1 tbsp extra virgin olive oil
Salt & Pepper
Sprig or two of fresh rosemary
(or 1/2 tsp dried)
Pilaf
1 1/2 cups long grain rice
2 cups hot chicken stock
1 tbsp olive oil
1 tsp butter
1 small onion, finely chopped
Pinch powdered cinnamon
2 cloves
2 or 3 tbsp pistachio nuts,
chopped
2 or 3 tbsp currants
Chicken
Mix lemon juice and oil, salt and pepper. Rub mixture over chicken and in
cavity. Put squeezed out lemon halves in chicken cavity and sprigs of
rosemary (or dried). Roast breast side down in oven at 200C until almost cooked.
Turn over and allow to finish breast side up. Let chicken rest for 10 to 15 minutes
before carving.
Pilaf
Wash rice and drain. In a frying pan over low/medium heat cook the onion in oil
and butter for five minutes. Add the rice, stirring with metal spoon (wooden
spoons can crack grains) and allow to brown a little. Turn down the heat and
add hot stock, cloves and cinnamon. Stir in well, cover and leave to simmer
for 15 to 20 minutes. When rice is cooked, add chopped pistachios and whole currants.
Degree of difficulty:Low
Keepability: A day in the refrigerator.
Serve chicken on rice with lemony pan juices from the chicken.
|
|
|
|
