THIRTY-FIVE : MOROCCAN BAKED CHICKEN

Delia Smith's Winter Collection

APRIL 19 2012

THIRTY-FIVE : MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE
 
This dish incorporates some of my absolute favorite flavors. Chickpeas, olives, big chunks of lemon all in a rich, saffron-laced broth. I am so ready for this one! Plus, it's a one-pot meal which makes clean-up a snap-and-a-half.

Of course it starts with browning the meat (le, sigh). The chicken skin needs to be nice and crispy before bathing in the fabulous broth so I get to work. I am loving my splatter screen more and more with each Delia's recipe. While the chicken sizzles, I toast and grind the spices and give the pre-soaked chickpeas their final 20 minute simmer.

oh saffron, how I love thee!

TWENTY-FIVE - TWENTY-SEVEN : LEMONY CHICKEN W/ LENTILS & ROASTED PARSNIPS

Delia Smith's Winter Collection

MARCH 26 2012

TWENTY-FIVE : GRILLED CHICKEN WITH LEMON, GARLIC & ROSEMARY OVER LENTILS
TWENTY-SIX : PARSNIPS WITH A MUSTARD & MAPLE GLAZE
TWENTY-SEVEN : CHICKEN GIBLET STOCK
 
Dinner tonight featured a monster of a chicken, raised by a friend, that had been hogging space in the freezer for far too long. The very well-endowed roaster contributed two of the largest chicken breasts I have ever seen; each literally the length of my forearm! All I needed tonight was the breast meat, so I cut up the rest for a future recipe and turned the bones into a lovely, rich stock. Perfect!

FIFTEEN & SIXTEEN : ROAST CHICKEN W/ CRISPY POTATOES

Delia Smith's Winter Collection

FEBRUARY 17 2012

FIFTEEN : TRADITIONAL ROAST CHICKEN WITH CRANBERRY, SAGE AND BALSAMIC SAUCE
SIXTEEN : PERFECT ROAST POTATOES

It's clear that Delia is very, very concerned that my roasted chicken might come out dry and embarrass me in front of my husband, our guests and the entire world. Which is why I will be packing a pork-based stuffing under the skin and in the cavity, liberally rubbing the whole chicken with butter and THEN layering on slices of bacon. Finally, as if all that's not enough, I'm supposed to baste it three times with pan drippings while roasting. After all that, there is no way the white meat can be anything but juicy!