This is another delicious recipe from Ottolenghi – check out all their delicious stuff! We have a few of their books and every recipe is amazing. The recipe is likely Israeli and full of flavour, and I don’t have a photo so I’ve added this lovely photo of Tel Aviv.
- Ingredients
8 chicken thighs, unskinned and on the bone
2 limes, halved
Maldon sea salt
1 tbsp sunflower oil
1 large onion, peeled and finely diced
10g ginger, peeled and julienned
1 strip lemon skin
3 dried chillies
4 whole cloves
3 small cinnamon sticks
5 cardamom pods, lightly crushed
3 cloves garlic, crushed
100g almonds, blanched, peeled and lightly toasted
250g Greek yoghurt
100g double cream
1 tsp rosewater
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Put on high heat a large, heavy sauté pan for which you have a lid. Rub half a tablespoon of salt into the thighs. Put half the chicken in the pan skin-side down, turn the heat to medium-high and sear all over for six minutes. Transfer to kitchen towel and repeat with the other thighs.
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To the same pan, add the oil, onion, ginger, lemon skin, chillies, cloves, cinnamon and cardamom. sauté for five minutes on medium-high heat, then add the garlic and coook for two minutes more. Return the chicken to the pan, add 300ml of cold water, bring to a gentle simmer, cover and cook for 20 minutes, stirring occasionally.
Meanwhile, put all but a small handful of almonds in the bowl of a food processor and process until quite fine. Add the yoghurt, blitz smooth, add the cream and rosewater and pulse briefly; any longer and it may split. Transfer the sauce to a large bowl and whisk in a ladle of the hot cooking juices. Repeat twice more until the sauce is warm, then pour the lot into the chicken pot. Bring to a very gentle simmer and cook, uncovered, for five to 10 minutes, until slightly thickened.
Serve garnished with the reserved nuts, crushed, and a squeeze of lime
- Notes