Roast chicken drumsticks with hazelnuts, honey and saffron
By on June 23, 2009 8:03 AM
When inviting someone into your home for the first time to share a meal, it's probably best to stick with the tried and true recipes in your repertoire so to avoid any unforeseen blunders or mishaps. And that is exactly what I intended to do until I saw this recipe for roast chicken with hazelnuts, honey and saffron in Ottolenghi. I'm so glad I decided to break with convention because it was nothing short of spectacular and thankfully our dinner guests were of the same mind.
So the other week when we had lunch
at Gillian and Brendan's house I thought I'd make this chicken dish
again as it's easy and so incredibly delicious. Although I marinated
two dozen drumsticks to cater for the ten of us I really didn't expect
it to be a huge hit with the kids because of the cinnamon, ginger and
rosewater combination.
They do say that the proof is in the eating, but I would like to take it one step further and say that the 'proof is if the kids eat it' and eat it they did. By the end of our rather huge lunch there remained but four lonesome drumsticks, which were eventually eaten cold later that afternoon.
Roast chicken drumsticks with hazelnuts, honey and saffron
Adapted from Ottolenghi the cookbook 2008
Ingredients
For the marinade
2.5kg organic chicken drumsticks
4 onions, roughly chopped
3 cloves of garlic, finely chopped
150ml extra virgin olive oil
150ml water
Zest and juice of a lemon
1 tbsp ground ginger
1 tbsp ground cinnamon
Pinch of saffron threads
Sea salt and freshly ground pepper
For the hazelnut paste
200g unskinned hazelnuts, lightly roasted and chopped roughly
1 cup of honey
6 tbsp rosewater
Method
1. In a large dish mix the chicken drumsticks with the onion, garlic, olive oil, water, lemon zest and juice, ginger, cinnamon, saffron threads and salt and pepper. Leave to marinate overnight in the fridge.
2. Preheat the oven to 200C/400F/Gas mark 6. Transfer the chicken and the marinade to a roasting dish large enough to accommodate everything and cook for 30-35 minutes.
3. Meanwhile mix the hazelnuts, honey and rosewater together to make a paste. Remove the chicken from the oven and spoon the hazelnut paste onto the chicken drumsticks. Return to the oven for a further 10 minutes or until the chicken is cooked through and the nuts are a lush golden brown colour.
They do say that the proof is in the eating, but I would like to take it one step further and say that the 'proof is if the kids eat it' and eat it they did. By the end of our rather huge lunch there remained but four lonesome drumsticks, which were eventually eaten cold later that afternoon.
Roast chicken drumsticks with hazelnuts, honey and saffron
Adapted from Ottolenghi the cookbook 2008
Ingredients
For the marinade
2.5kg organic chicken drumsticks
4 onions, roughly chopped
3 cloves of garlic, finely chopped
150ml extra virgin olive oil
150ml water
Zest and juice of a lemon
1 tbsp ground ginger
1 tbsp ground cinnamon
Pinch of saffron threads
Sea salt and freshly ground pepper
For the hazelnut paste
200g unskinned hazelnuts, lightly roasted and chopped roughly
1 cup of honey
6 tbsp rosewater
Method
1. In a large dish mix the chicken drumsticks with the onion, garlic, olive oil, water, lemon zest and juice, ginger, cinnamon, saffron threads and salt and pepper. Leave to marinate overnight in the fridge.
2. Preheat the oven to 200C/400F/Gas mark 6. Transfer the chicken and the marinade to a roasting dish large enough to accommodate everything and cook for 30-35 minutes.
3. Meanwhile mix the hazelnuts, honey and rosewater together to make a paste. Remove the chicken from the oven and spoon the hazelnut paste onto the chicken drumsticks. Return to the oven for a further 10 minutes or until the chicken is cooked through and the nuts are a lush golden brown colour.
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Hmmmm....I think you have more than convinced me to buy the Ottolenghi cookbook! I had been contemplating a purchase since you first mentioned the book a few months ago on your blog, such a great find.
What did you serve the chicken drumsticks with?
Thanks for sharing the recipe and great photos!
Yummy! It looks just delicious!
Benny I served the chicken with Egyptian rice and roasted root vegetables. You could also serve it with cous cous and salad if you're serving it in the warmer months.
Sandi the roast chicken really is quite moreish and equally delicious cold!
Holy Smoke! What an awesome recipe and love the photos too!
I'm surprised I haven't seen this as I absolutely adore Ottolenghi recipes.
It's in the book Christie on page 123 :)
Looks AWESOME! I have some girlfriends coming round Friday night I now know what I shall be serving :o) Thank you yet again!
Cheers, Elaine
Oh my this is amazing chicken! This is definitely a must-do. Love meat with sweet.
wow! this is such a grand looking chicken dish. very different for the usual recipes. love the flavors especially the saffron, honey and hazelnut. thanks for this and also for making me order a new cookbook!
Meeta it's a great book written by two very innovative guys. Yotam is Israeli and Sami is Palestinian what more can I say - get the book you won't be disappointed!
I'd have liked to be a dinner guest at that table. That's a really nice flavor combo.
This dish looks gorgeous. Very interesting mix of flavours.I'm a huge fan of hazelnuts and the chicken looks too good not give it a try!
Why doesn't this recipe appear under the poultry listing? I knew it was only 2 days ago, so was easy to find however, 2 months down the track when I'm thinking, hmmmm, I got some hazelnuts to use up, now what was that gw chicken dish again....where would I find it then? Hope I was helpful.
Lisa that would be because 1. I'm about two weeks behind with updating my recipe index & various other indexes on the site and 2. I was hoping no one had noticed - yet! Will try and update it over the weekend :)
I want to make this tonight, but don't have any rose water....can you suggest an alternative that is more common place or can it go without? Also, how do i lightly roast hazelnuts please?
Lisa if you don't have Rosewater just use honey and roasted hazelnuts to make the paste. There really is no suitable alternative to Rosewater. To roast the hazelnuts preheat the oven to 190C/374F/Gas Mark5 and then spread them out on an oven tray and roast for ten minutes. This recipe serves 8 -10 people so if you're making this dish for 4-5 people just half all the ingredients. So that's 1.25kg chicken, 2 onions, 1 clove of garlic, 75ml olive oil and water, 1/2 tbsp of ginger and cinammon etc.
I love ottolenghi.... I always go there for lunch in notting hill~ thanks for sharing this recipe can't wait to try it!
I had friends around Friday night & this recipe was a HUGE success. The aroma through the kitchen was terrific from the word go. I've never used rosewater before & was most impressed. Served it with lots of lovely roast veg & kipler potatoes. Thank you so much it will now become a dish I venture back to often :o) Cheers!
Straight to the Gourmet Worrier site for inspiration on what to cook for My friend 30th bday! We served it with Moroccan couscous and it was a huge hit that birthday boy thought it was the best that he had eaten...looking forward to cooking it again and again...thankyou!
So glad you all enjoyed it Stella, oh and Happy Birthday 30th to your friend!
bella, I so want to make this dish next thursday that I have some friends coming over for diner. Since I saw your post long ago, I feel in love with this dish and save it on my memory.
One silly and stupid question, I'm on diet so I'm a little afraid of the amount of honey. What do you suggest to substitute it? I was thinking cutting down to half cup of honey and half cup of water...what are your thoughts on this?
Oh, and do you have any favorite honey? I have seen many gourmet Australian honeys on the supermarket aisle but have no idea what to buy, maybe you can write a post about?
besos
Heidi rather than substitute the honey with something else, I would just use less. The amount stipulated in this recipe comfortably fed ten people. If you're not feeding that many people then by all means halve the quantities.
I prefer to use Turkish honey as I find it more floral. Not need to buy an expensive, exotic brand just grab a good quality one.
Let me know how it turns out ;)