NEW Year, new dishes. For those of us who are attempting a health kick this January, this week’s chicken dish is lean, delicious and easy. If you're on a health kick but can’t resist sweet and fruity deliciousness, then the plum crumble is the ideal dessert.
Together, they create the perfect Sunday dinner, food that the whole family will crave and enjoy, or simply comfort food to warm you up on a cold nights.
BUTTERFLIED CHICKEN WITH LEMON AND ROSEMARY
(Serves 4)
One large chicken, butterflied
3 cloves garlic
1 tsp ground cumin
1 tsp fresh black pepper
2 lemons
2 tblsp olive oil
1 handful rosemary leaves
vegetable oil for barbecue
sea salt
To butterfly the chicken, place it breast-down on a chopping board and, using a good pair of kitchen scissors, cut along both sides of the backbone from the tail to the neck. Remove the backbone, turn the chicken over and, using the palm of your hand, press down on the breastbone, breaking it.
Cut the skin connecting the thighs and the body and bend the thighs outwards, breaking these joints. The chicken should now lay flat and cook evenly.
For the marinade, mix the garlic, cumin and pepper together to make a smooth paste. Grate the zest of the lemons finely and add with the juice and the olive oil, rosemary and garlic and mix to combine all ingredients.
Smear the mixture over the chicken on both sides and cover in cling film and place in the fridge for 2-4 hours to marinade.
When ready to cook you can preheat your oven to 180C or use a barbecue. If cooking in the oven, remove from fridge, season with salt and pepper and place in oven, basting from time to time with the juices. Place breast-side down and turn after 15 minutes.
If cooking on the barbecue, make sure that you do not burn your bird and that you are cooking on white-hot coals. The chicken will cook in less time as it has been butterflied.
PLUM CRUMBLE
(Serves 4)
800g plums, stoned and quartered
½ lemon, juiced
175g demerara sugar
½ tsp cinnamon
3 whole star anise
500g chopped hazelnuts
175g plain flour
pinch of salt
150g cold butter, cut into small pieces
thick double cream to serve
Heat the oven to 190C. Start by placing the plums in an oven proof dish and sprinkle with the lemon juice, 3 tblsp of the sugar and half of the cinnamon. Scatter the star anise over the plums, cover with cling film and place in the fridge.
Place the hazelnuts into a blender and blend until gritty. Place in a bowl and add the flour with the remaining sugar, cinnamon and salt and stir until well combined. Mix in the butter until the texture is like breadcrumbs.
Take the plums out of the fridge and scatter the breadcrumbs on top. Place in the oven for 40 minutes until the top is golden and the juice is bubbling. Allow to cool for a couple of minutes before serving. Serve with the cream on the side.
