Here is a simple (well, simple enough when it comes to anything Ottolenghi) chicken recipe for that special occasion.
It is as sweet and delicious as it sounds.
Ottolenghi’s Sweet and Smoky Mexican Chicken. Emphasis on the sweet is achieved by the grated dark chocolate added before roasting. Surely you are salivating just thinking about this dish?
His recipe uses chicken thighs and legs; however, I am a breast girl, and I used plump chicken breasts with the skin on and wing in.
Photo | there is always something gorgeous about how Ottolenghi marinated his food. Who would have thought raw chicken could look and smell this good.
Photo | my favourite little grating accessory, just perfect for grating fine dark chocolate.
Photo | indeed, you can smell this as it cooks its fabulous sweet and spicy head off in the oven. I had to stop myself from continually opening the oven door and enabling the chocolate fumes.
Photo | all good things must end as my family quickly devoured these tiny plump breasts.
This recipe is perfect for a special dinner with the family or a dinner party. I served our family chicken with a simple coleslaw.
Other side ideas:
-roast potatoes and carrots