At Last - The Twice-Cooked Chicken with Chilli Sauce and Kaffir Lime Leaf Salt Comes Together
Finally, it was a matter of given that chicken its final cooking and putting it together with its accompaniaments.
The chicken had to be removed from its marinade and left at room temperature for half an hour. Then an oven proof dish was lined with baking paper to form a dish and 250 ml of the marinade poured in. (The rest goes back into the freezer for future yumminess) Then into the liquid went the chicken and into a very hot oven it all went, to be basted often during ots fifteen minutes cooking time. Then a quick blast under the grill.
Meanwhile, the chicken lingered in a warm place while the cooking liquid was reduced to a "rich, sticky, sauce". Impatience led to this being a less than thick and sticky sauce than the picture would indicate.
The lime salt, chilli sauce and lime wedges were served alongside the chicken and the salt in particular really added to the flavour. The chilli sauce was HOT and there are leftovers of that too!
Ottolenghi suggests serving it with the Green Salad with Sumac, Red Onion and Allspice (page 87) and the Paprika Oven Chips (page 91) both pf which I have made successfully. That would be a very delicious meal indeed. I served it with some of the leftover Kohlrabi Salad, brightened up with fresh lemon juice and parsley and Three Citrus Salad, which was refreshing contrast to the chilli.
The chicken had to be removed from its marinade and left at room temperature for half an hour. Then an oven proof dish was lined with baking paper to form a dish and 250 ml of the marinade poured in. (The rest goes back into the freezer for future yumminess) Then into the liquid went the chicken and into a very hot oven it all went, to be basted often during ots fifteen minutes cooking time. Then a quick blast under the grill.
Meanwhile, the chicken lingered in a warm place while the cooking liquid was reduced to a "rich, sticky, sauce". Impatience led to this being a less than thick and sticky sauce than the picture would indicate.
The lime salt, chilli sauce and lime wedges were served alongside the chicken and the salt in particular really added to the flavour. The chilli sauce was HOT and there are leftovers of that too!
Ottolenghi suggests serving it with the Green Salad with Sumac, Red Onion and Allspice (page 87) and the Paprika Oven Chips (page 91) both pf which I have made successfully. That would be a very delicious meal indeed. I served it with some of the leftover Kohlrabi Salad, brightened up with fresh lemon juice and parsley and Three Citrus Salad, which was refreshing contrast to the chilli.
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