Our food contributor, Laura Godfrey, has had a busy few weeks celebrating her little boy Oscar’s 4th birthday. Here’s a delicious chicken recipe from her.
You can follow Laura on Instagram for more food inspiration.
A roast bird is a wonderful treat. There are few things I love more than to potter around the flat on a wet Sunday, preferably still in my bedclothes; the heady scent following me room to room. Mid-week life however, is less slow. This recipe hits the roast meat cravings in half the time with a delightful kick. There’s no overnight marinating, no pestle and mortar in sight; minimum effort, maximum flavour and it makes for delectable leftovers.
I like to know where the meat I eat comes from and how it was produced. I’m an advocate of locality, seasonality and high-welfare produce. I choose organic where I can and am always looking to improve how we buy. Buying direct from the producer at farmer’s markets or from a good butcher is my preference. If you are buying from the supermarket, do buy the best quality meat you can afford. Look out for the RSPCA Freedom Food label which ensures a high-welfare product. It’s better for the animal, the farmer, the planet and your mouth. You can’t factory-farm that flavour.
Roast Chicken Leg Quarters with Garlic, Lemon, Sumac & Thyme. Herbed Couscous. Harissa Yoghurt.
4 chicken leg quarters
1 bulb garlic
1 heaped teaspoon sumac
Handful of fresh thyme, leaves picked
1 heaped teaspoon harissa paste
5 tablespoons natural yoghurt
250 grams couscous
250 mls hot chicken or vegetable stock
Knob of butter
Rapeseed oil, for drizzling
Sea salt and black pepper to season
Preheat the oven to 180 degrees C.
Arrange chicken legs in a roasting tin and pat with kitchen paper to ensure they are very dry, before rubbing with sea salt and oil. Sprinkle with sumac and half of the thyme leaves.
Cut the lemon in two, squeeze half over the chicken and place both lemon pieces in the tin alongside the garlic bulb, halved horizontally.
Toss everything in the oil and roast in the oven for approximately 40 minutes, or until the juices run clear.
Mix one heaped teaspoon of harissa paste with five tablespoons of natural yoghurt and set aside.
Place the couscous in a bowl and add the remainder of the thyme leaves. Pour over the hot stock, stir and cover. After five minutes add a knob of butter, season and fluff up with a fork.
Serve with the juices from the pan, some of those sweet roasted garlic cloves popped out of their skins and a generous dollop of the harissa yoghurt. Hello, flavour.