Orange Mustard Chicken with Carrot & Apricot Pilaf and Suzme

I was on a roll with the new cookbook last night. This middle eastern chicken was super-easy and delicious, and the rice and suzme went with it superbly.

Orange and Mustard Marinated Chicken

Marinate 4 chicken breasts (we used thighs) in the following
- zest of 2 oranges
- 150 ml orange juice
- 1 tbsp mild mustard (I used Dijon)
- 1 tbsp white wine vinegar
- 1 tbsp brown sugar

Drain off marinade, brush chicken with olive oil. Brown in pan for 3 mins on each side. Season chicken and bake in oven for 25-30 mins.

I covered the chicken in the oven and it was a bit overcooked, probably because the thigh pieces were smaller than breasts. But it tasted great!

Carrot and Apricot Pilaf

I adapted this from a lamb & rice recipe in the Complete Book of Turkish Cooking.

Heat 30ml ghee (or oil & butter) in a pan and saute 2 chopped onions and 4 chopped garlic cloves for a few minutes.

Add 2 medium carrots, coarsley grated and stir for a minute, then sdd 1 3/4 cups long grain rice, 1 tsp ground cinnamon and 2 tsp ground allspice and stir for another minute.

Add 1 litre chicken stock, bring to the boil for 1-2 minutes, then reduce to a simmer for 10-12 mins. Half way through, add 3/4 cup chopped dried apricots.

When most of the water has been absorbed, take off the heat, cover with a clean tea towel and lid for 10-15 mins.

Stir in toasted slivered almonds before serving.

Suzme with Zataar

Again from "Purple Citurs & Sweet Perfume". Place 1 1/2 - 2 cups of yoghurt in muslin, in a strainer over a bowl overnight, so that the liquid drains off the yoghurt (this is the Suzme). I think I needed to leave it out of the fridge for a while at the start of the process to get rid of more of the liquid.

Suzme is like cream cheese (although mine was a bit soft). You then make little logs, like mini kofte, and roll them in spices - sumac or pistachios, or in our case, some home made zataar - 2 tbsp dried oregano or thyme, 1 tbsp dried marjoram, 2 tdsp sesame seeds (lightly toased), 1 tbsp sumac and 1/2 tsp salt.

I put two of these on each plate.

Unfortunately the photo doesnt do justice to the food. This was great!

 

 

Comments

[Stephen]

Made the chicken as above - 5/6 of the family loved it.

The pilaf less so (I don't like fruit like apricots, dates and raisins in my 'savoury' food so I left them out). Comments from kids more along the lines of 'why does my main smell like hot cross buns?':-)

Might do the same things again but ditch the cinnamon and allspice and put some more 'curry-ish' spices in the rice, as long as they work with the orange in the chicken.

[craig]

sorry about the late reply Stephen. The rice was originally a lamb dish. i added the apricots and almonds instead. The meat would mingle with the spices differently, absorbing them too. So i guess the above could do with less spice, or, as you say, something a bit more Indian ought to work too. cheers.