Roast chicken with oranges, chicory & spelt Rosie Birkett

tarih:

  • 4 bone-in chicken thighs, skin on
  • 100ml vermouth
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 heads of chicory, halved

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 oranges, halved

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g pearled spelt, cooked with a bay leaf following pack instructions
  • 1 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • splash of red wine vinegar (optional)

For the marinade

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 small shallots, halved

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 thyme sprigs, leaves removed
  • 1 orange, zested and juiced

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 garlic cloves, crushed
  • pinch of red chilli flakes
  • 2 tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp Worcestershire sauce

  1. To make the marinade, whisk all the ingredients together and season. Thoroughly coat the chicken in the marinade and leave for 6 hrs, or preferably overnight.

  2. Remove the chicken from the fridge 30 mins before cooking. Heat oven to 180C/160C fan/gas 4. Tip the chicken and its marinade into a roasting tin along with the vermouth. Cover the tin with foil and roast in the oven for 1 hr 40 mins.

  3. Meanwhile, heat the remaining oil over a medium to high heat in a frying pan. Put the chicory and orange halves cut-side down in the pan, and cook for 5 mins until caramelised. Set aside until the chicken is ready.

  4. Remove the foil from the roasting tin and add the caramelised chicory and oranges, squeezing over the juice of one. Turn the heat up to 200C/180C fan/gas 6 and cook for a further 15 mins, until the chicken is nicely caramelised. Remove the tin from the oven and transfer the chicken, chicory and oranges to a plate and keep warm.

  5. Put the roasting tin over a medium heat on the hob, and squeeze in the juice of half a caramelised orange, adding a little water and using a wooden spoon to scrape up any crispy bits. Cook until the juices are reduced to a sauce that coats the back of a spoon. Toss the cooked spelt through the juices, then add the parsley. Taste and season, adding the red wine vinegar, if you like. Divide the spelt between two plates and top with the chicken, chicory and half a caramelised orange to squeeze over.

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