Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: chicken, course, leg, lemon, main, moroccan, spices, tagine, thigh | No Comments »
Season the chicken with all the ground spices and let it stand for 2 hours. Heat some olive oil in a heavy pan and place the chicken, skin side down, in just one layer in the pan. Let the skin brown and turn the pieces over. Add the garlic, onions, preserved lemons, cinnamon, olives, water and sultanas. Cover the pan and cook on a low heat until the meat starts to fall of the bone. Sprinkle with fresh parsley and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: british, course, french, garlic, gravy, know your onion, know your onions, knowyouronion, knowyouronions, lamb, leg, main, roast, roasted, rosemary | No Comments »
Cut the garlic clove into slices. Make about 15x2cm slits on the meat with the tip of a knife and insert a slice of garlic and a piece of rosemary. Rub olive oil, salt and pepper all over the joint and place it on an oiled tin. Cook in a 230C/450F pre-heated oven for 30min, to brown the meat. To accelerate this initial browning process, you can also seal the leg (if it fits on a pan) in butter until quite brown. Pour the glass of wine into the bottom of the tin, reduce the heat to 160C/325F and roast for 22min/kg (10min/lb) for rare/medium rare. Rest the meat on a rack for about 15min before carving. For a quick gravy, discard the excess fat (or save it for another recipe), fry 1 tbsp of flour in the roasting pan over the hob and deglaze it with stock. Reduce until thick. Serve it with roast potatoes, vegetables or couscous.
