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Sponsored Recipes Dinner

Stuck For Sunday Roast Inspiration? Try Andrew Rudd's Delish Middle-Eastern Chicken

Ingredients
  • 100g raisins
  • 1.2 litres chicken stock
  • 1 free-range chicken (about 1.5kg)
  • 1 tbsp extra virgin olive oil
  • salt and freshly cracked black pepper
  • 2 whole lemons
  • 250g fresh tagliatelle
  • 2 tbsp finely chopped fresh rosemary
  • 100g pine nuts, lightly toasted on a dry pan

This is a lovely savoury recipe, guaranteed to get the taste buds going.

My friend Sinéad Walsh Ryan introduced me to this dish and its combination of simple flavours. It is adapted from The Book of Jewish Food by Claudia Roden, food writer and cultural anthropologist; the tastes are exquisite and it’s quick and easy to prepare.

Prep: 5 minutes :: Marinate: 30 minutes :: Cook: 1¾ hours :: Serves: 6

Instructions

Step 1

Preheat the oven to 165°C fan/185°C/gas mark 4. Soak the raisins in the chicken stock for 30 minutes. Remove them with a slotted spoon and set aside, but hold on to the stock. You’ll use it later to baste the roasting chicken.

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Step 2

Coat the whole chicken with olive oil and season with salt and pepper. Cut the lemons in half and place into the cavity of the chicken. Transfer the chicken to the oven to roast for 1½ hours.

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Step 3

Baste the chicken by pouring over one cup (about 225ml) of chicken stock over the bird every 30 minutes to ensure that the meat is lovely and moist. Once the chicken is cooked, remove it from the oven and let it rest for 15 minutes, covered with tin foil.

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Step 4

Remove the meat and skin from the chicken and chop it into bite-size pieces. Cook the pasta as per the packet instructions – simple stuff, really. Drain and place on a large serving platter. Add the chicken, drained raisins, chopped rosemary, toasted pine nuts and the juice from the cooked chicken.

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Step 5

Serve immediately!

MAIN

Bake Cook Dine will have a variety of talent participating across the month of April, featuring a host of chefs, food bloggers and entrepreneurs, including Clodagh McKenna, Andrew Rudd, Domini Kemp and Kevin Thornton. They’ll be taking to the stage in the Arnotts kitchen department on various dates across the month to demonstrate some of their delicious dishes and juicing tips.

This Thursday, April 16, our Lovin Health Reader Event will feature none other than Andrew Rudd as host – for more information, including how to win tickets, click here

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