Posts Tagged “lemon”

Roast Chicken Leg with Coriander A few years ago I posted recipe for confit chicken served with lemon dressing and pak choi. It was an adaptation of a home classic my mum makes on a regular basis, and the original dish, or a version close to it, is one of my go-to regular meals. This is a quicker and simpler version using coriander - both seeds and leaves - and it's absolutely tasty. It's ready in less than an hour, so is a pretty good option for a quick weeknight dinner. The process is very simple: one chicken leg per person, fried in a pan until golden, then oven-roasted in the same pan (to retain all the flavour) with coriander, lemon, shallots and a little water. 30-40 minutes later and you've got chicken with golden crunchy skin, and a light but powerful sauce that's packed full of flavour. It's wonderful served with wilted greens and boiled new potatoes. I have a cast-iron skillet that's perfect for this. Any oven-safe frying pan will do though, or even a casserole dish. The dish should be big enough to comfortably fit the chicken legs in one layer. --- * 2 chicken legs * 1 small onion, peeled and finely chopped * 1 bunch coriander * 1 tsp coriander seeds * 1 lemon * sea salt and freshly cracked black pepper * vegetable oil, for frying 1. Heat the oven to 190C. Ensure you've got a skillet, frying pan or casserole that'll comfortably fit the chicken legs in one layer. Place the pan over a high heat and add about 2 tablespoons of oil. Season the chicken legs all over with salt, and when the oil is hot, add the chicken legs, skin side down. Don't overcrowd the pan; do them one at a time if necessary. Fry until light golden all over. They'll go into the oven later to finish cooking and get really crispy. 2. There should be quite a lot of fat in the pan; don't discard it. Cut the lemon in half and fry it, cut side down, until caramelised. Remove from the pan and set aside. Turn the heat to medium. Cut the bottom 3 inches of stalks from the bunch of coriander and roughly chop them (reserve the leaves for later). Add the chopped stalks to the pan along with the chopped shallot, coriander seeds, a generous pinch of salt and a pinch of cracked black pepper. Cook gently for 5 minutes until soft, then add the chicken legs and caramelised lemon. Everything should be sitting quite snugly in the pan. Now add enough water to come halfway up the sides of the chicken. Place in the oven for 35-40 minutes, until the skin is crunchy and golden. 3. Remove the chicken legs from the pan and set aside. Use the back of a spoon to press the lemon halves and squeeze out all of their juice into the pan. Strain the liquid through a fine sieve into a saucepan. You should have a thin, richly flavoured sauce. Skim any fat that's resting on the surface, then add the coriander leaves and stir. 4. If you're serving this with spinach (which I highly recommend), use the pan you cooked the chicken in to cook the spinach, and you'll retain any flavour left in the pan. Serve the chicken legs and pour the sauce over.

Chicken Confit with Lemon Dressing Confit is one of my favourite ways of cooking meat; with something like a duck leg the meat will be amazingly tender and succulent, and the crisp crunchy skin giving a lovely texture contrast. It’s hard not to adore this. Chicken confit is not often heard of, but it's a great way to elevate the humble chicken leg to new tasty new heights. Lemon chicken was something my mum often made when we were young. Simply place some chicken legs in a roasting tray with olive oil, lemons and seasoning and roast in a hot oven until golden and crisp. You get a load of amazingly tasty juices in the tray which are spooned over potatoes or mopped up with crusty bread. One of my favourite ever meals! So this is a new version of that dish; the confit chicken has a superior texture, and the lemon and olive oil dressing is enriched with the jus from the confit and loaded with chopped fresh herbs. For this one, I served it with some sautéed pak choi and buttered new potatoes. --- * 4 chicken legs, or thighs * 600g of duck or goose fat * 2 tablespoons of coarse sea salt * 2 lemons * 5 tablespoons of olive oil * 1 small handful of chives * 1 small handful of parsley * 1 small handful of tarragon * a few drops of white wine vinegar * sea salt and cracked black pepper 1. Firstly, cure the chicken legs by placing them in a tray and rubbing in a couple of handfuls of the coarse sea salt. Cover, and leave in the fridge for 6-8 hours. 2. Set the oven to 140C. Wash off the salt from the chicken legs, then place in a pot and add enough duck fat to just cover them. Bring up to temperature on the stove to melt the fat, then cover and place in the oven for about 1 hour, or until the meat is just tender and almost falling off the bone. Remove from the oven and allow to cool completely in the fat. If you wish you can store the chicken legs like this in the fridge for several weeks. 3. Remove the chicken legs from the fat. There will be a layer of chicken jus settled in the bottom of the pot; take this and reserve it for the dressing, it's delicious! Get a pan hot on the stove, and fry the legs in a few tablespoons of vegetable oil until the skin is golden and very crisp. While the chicken legs are cooking, make the dressing. Mix the chicken jus with the juice of two lemons, and whisk in the olive oil gradually. Finally add the herbs, and adjust the seasoning with salt, pepper and a few drops of white wine vinegar.