Monday,16 July, 2018
Current issue | Issue 1211, (28 August - 3 September 2014)
Monday,16 July, 2018
Issue 1211, (28 August - 3 September 2014)

Ahram Weekly

Mustard glazed balsamic chicken and vegetable roast

Serves 6-8
1 whole chicken (cut into eight pieces)
1 cup fresh green string beans (trimmed)
1 cup pickling onions, whole (or) 3 medium (quartered)
2 large potatoes, scrubbed (coarsely wedged, skin on)
4 large zucchini, scrubbed (diagonally chunked)
3 medium carrots, scrubbed (thickly sliced diagonally)
8-10 garlic cloves (whole, unpeeled)
Salt + pepper + thyme + sage
1 tbsp extra virgin olive oil

Chicken Marinade:
1 medium ripe red tomato
1 small onion
2 peeled whole garlic cloves
Juice of 2 lemons
1 tsp each: salt + pepper + thyme + cinnamon + turmeric + 7 spices + sumac
2 tbsp extra virgin olive oil

Vegetable Dressing:
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp running honey (or) maple syrup
Small pinch of salt
1 tbsp extra virgin olive oil

Coarsely chop chicken marinade vegetables.  Place in a food processor.  Add lemon juice and seasoning.  Blend until ingredients are well combined.  Continue blending while gradually streaming oil, to form an emulsion.  Marinate drained chicken pieces in prepared marinade, using a non-reacting container; for at least five hours, or preferably for overnight; covered and refrigerated.  Remove chicken from marinade.  Place in an ovenproof baking dish or tray and leave aside. Place all prepared vegetables in a large bowl.  Season and mix to distribute seasoning.  Place in a baking dish or tray, in one layer, making sure to distribute garlic cloves evenly along ingredients.  Drizzle oil on top and bake, uncovered, aside of chicken tray, in a preheated oven at 200 degrees.  Both trays should be done by the same cooking time; (approx. one hour).  Remove from oven.  Put all vegetable dressing ingredients into a small top screw glass jar.  Shake vigorously to mix and combine well.  Drizzle over roasted vegetables, immediately upon removed from oven, then stir gently to mix and combine.  Add roasted chicken pieces to vegetables and mix gently together.  Serve hot with mashed potatoes.

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