Roast Chicken Thighs with Mustard, Marmalade, Parsnips & Orange

Originally from: 'Foolproof One-Pot' book by Alan Rosenthal.

The quantities below have double the amount of sauce ingredients from Alans original recipe (from my Mum and Dad's notes...). The Sauce deff needs more liquid, so I've also added a glass of white wine...

Serves 4

4 tbsp marmalade
2 tbsp Dijon mustard
6 tbsp extra virgin olive oil, plus extra for rubbing
2 tbsp balsamic vinegar
4 garlic cloves, finely grated
2 tbsp clear honey
sea salt and freshly ground black pepper

500g (1lb 2oz) new potatoes, cut into small chunks
1 parsnip, peeled and cut into 6–8 pieces
1 red onion, peeled and cut into 8 wedges
2 medium oranges, cut into wedges
A good glug of white wine
Bay leaves, a few, torn

2 sprigs of rosemary
8 skin-on bone-in chicken thighs

150g (5oz) green beans

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. In a medium-sized bowl, mix together the marmalade, mustard, oil, vinegar, garlic and honey with a good pinch of salt and some black pepper.

Add the potatoes, parsnip, onion and orange wedges to your wide shallow pot. Pour over half of the marmalade mixture and, using your hands, mix everything together. Pop in the oven for 25 minutes.

Meanwhile, add the chicken to the bowl with the remaining marinade and coat the thighs well.

Take the pot out of the oven and give it a good shake. Push the rosemary sprigs in among the vegetables and orange and then place the chicken thighs, skin-side up, on top. Sprinkle a little more salt onto the chicken and return the pot to the oven. Roast for 40 minutes until the chicken thighs turn a deep golden colour.

Rub the beans with a little olive oil. Take the pot out of the oven, scatter the beans across the surface of the pot and return to the oven for a final 10 minutes to cook the beans through.

(Note: Try in the slow cooker...) 

Chicken Marbella

https://ottolenghi.co.uk/pages/recipes/roasted-chicken-legs-dates-olives-capers

Based on a recipe from: The Silver Palate, by Julee Rosso and Sheila Lukins

8 chicken legs, drumstick and thigh attached, skin on (2kg net)
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives
60g capers, plus 2 tbsp of their juices
70g pitted and quartered lengthways medjoul dates
2 bay leaves
120ml dry white wine
1 tbsp date syrup or treacle
salt and black pepper

Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.

Preheat the oven to 180C.

Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.

Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

Classic Salad Dressing

3 tablespoon dijon mustard
3 tablespoon chardonnay vinegar
1 tablespoon lemon juice
6 tablespoon olive oil
8 anchovies
salt, pepper

Fresh Mackerel Paté

2 Whole Mackerel
2 Tsp Horseradish Sauce
2 Tsp Dijon Mustard
Dash of Cider Vinegar
Smoked Paprika
Freshly ground Black Pepper
Juice of half a Lemon
100g Unsalted Butter (cubed)
2 Tbsp Crème Fraiche (add last to adjust the texture)

Marinade:
Garlic
Lemon
Coriander Powder

- Score the fish and rub in the marinade. Lay on an oiled sheet of foil.
- Bake at 210c for 25 mins. Finish by grilling for 1 minute on both sides.
- Let the fish cool, then flake off the flesh.
- Add all the ingredients to a food processor and pulse until you are happy with the texture.
- Taste and adjust the seasoning.