Roast Chicken with Caramelised Onions a.k.a Shallots

Normally, I tend to take advantage of the opportunity to make more involved meals that wouldn't be suitable for a weeknight, but for the past couple of weeks, I have only had 'one day off' each week - Sunday. Which means when Sunday finally rolled around, I would be too busy taking care of things around the house just generally so exhauted that high maintenance meals were not in the cards. It turns out though, this meal is a perfect compromise.

It requires literally less than 10 minutes prep time but the end result is a delicious roast chicken topped with crisp caramelised onions. Paired with some homemade mashed potatoes and steamed mixed vegetables, this is total comfort food with minimal effort.

...chicken pieces, all prep...

... 'throw' them into the oven...

The simplicity of this recipe is great, and I think it would lend itself to variations. I did think it was a tad on the vinegar-y side of me, so next time I may subs part of the vinegar with lemon juice, or just use less vinegar. But there most definately will be a next time because when a recipe is this quick and this tasty, it's too good to pass up.

...look at that onions... starting to caramelise...

The Ingredients:

6 pcs bone-in, skin-on chicken (thighs and drumsticks are good..)

3 tbsp Olive Oil

3 tbsp Vinegar

1 tbsp Light Soy Sauce

4 large onions - peeled and sliced

Salt and Freshly ground Pepper

Parsley (ran out of fresh ones, so I used dried ones)

Directions:

Preheat oven 350 degs.

In baking dish large enough to hold all the chicken pieces in a single layer, combined the olive oil, vinegar, soy sauce and onions.

Toss the chicken in the mixture, coating with onions.

Season with salt and pepper.

Place the chicken pieces in the baking dish so they are skin-side up.

Bake for 20 mins, until the chicken pieces begins to brown on top.

Turn the pieces of chicken over and spoon some of the juices and onions over the top.

Bake for an additional 20 mins or until the chicken is cooked through and the onions are caramelised.

Remove from oven and sprinkle lightly with parsley.

Done...!

Dinner is served.

Out of Africa... and onto Your Grill

At this point in the month of Ramadhan, I start feeling like I'll lose my mind if I have to eat one more piece of chicken or a plate of rice. I mean, I love chicken and rice, but it's just so ... duh... unless you 'dress' it up.

This dish, which sounds way more complex and exotic than it really is, was the result of 'what to cook' for Buka Puasa.... I have a whole lot of chicken in the freezer, a whole lot of spices, and one of those ideas...."I wonder what would happen if...." :P

It turns out that what happens when you mix the flavour of Morocco with a good, old American grill, is something that will save you from chicken and rice boredom.

MOROCCAN GRILLED CHICKEN

4 pcs Chicken Breast

1 cup Plain Yoghurt

Juice of 1 Lemon, plus 1 tspn grated Lemon Zest

2 tspn Ground Cumin

1 tspn Ground Cardamon

2 tspn Ground Corriander

2 tspn Tumeric

1 tspn Ground Ginger (you can also use fresh ginger)

Salt and Pepper to taste

Trim off any gross bits from the chicken, then butterfly it or pound out any thick parts, so it's a uniform thickness (this ensures more even cooking).

Mix together all the remaining ingredients and devide marinade in half.

Place chicken and half of the marinade in Ziplock bag, press out all the air and marinade for at least one hour or as long as overnight (longer is definately better). The chicken is going to turn a little yellow the longer it sits - don't be alarmed - its just the tumeric doing its thing..!

Pre-heat grill, medium-low... do whatever you normally do when you grill chicken.

Grill chicken for 6-8 mins per side, or until its cooked through.

Top with a dollop of the balanced of the spiced yogurt

(not the stuff from the Ziplock bag unless you have a death wish..! :P)

Serve with baked potatoes or beans soup, as a side dish.

Its even better with Lemon Mint Couscous.

(Went to Giant today looking for the Couscous-the salesgirl don't even know what couscous is...!)

Try this savoury, quick, easy, healty and great taste Beans Soup

BEANS SOUP

Assorted Dry Beans (I prefer to use organic Beans)

- you can get all these at Isetan KLCC or Hock Choon

1/2 cup Onion - diced

2 cloves Garlic - diced

4 Carrots - diced

2 Celery ribs - diced

6 cups Water

1 tspn - Rosemary

1 tspn - Thyme

1 tspn Basil

1 can crushed Tomatoes

Cilantro (Corriander leaves)-chopped

Method:

In a large stockpot, cover dry beans in water.

(Lima Beans, Yeallow Split Peas, Mung Beans, Pinto Beans, Adzuki Beans, Garden Pea & Red Lentil)

Bring to boil and cook for 2 mins. Cover the pot and let stand for 1 hour - Drain and rinse.

In a small sauce pan, saute mixture: beans, carrot, cellery, rosemary, thyme, basil - bring to boil - add water, cover and let simmer for 1 1/2 hrs, or until tender.
Stir in peas, lentils and tomatoes and cook for another 30 mins. Add cilantro.

Enjoy..!