After a rainy commute, it’s always nice to come home to the smell of a home cooked meal. This Chicken is bursting with fragrant spices, garlic, and sweet clementines, all coming together with briny Castelvetrano Olives for a delicious Moroccan inspired meal.
3 tsp Corriander seeds
2 tsp Sesame Seeds
2 tsp Smoked Paprika
2 tsp Oregano
1 tsp Cumin seeds
1 tsp Tumeric
1 tsp Black Peppercorns
1 tsp Chili Flake
1 pinch Saffron
1/4 stick Cinnamon
Grind in a mortar and pestle until a fine, fragrant powder is formed.
Set aside until needed, or make a larger batch and store for up to a month in an air tight container – although freshly ground is always best.
Roasted Butternut Squash with Braised Kale
1 small Butternut Squash, halved and seeded
1 Bunch Kale, stems removed
1 tbsp Spice Mix
2 sprigs Rosemary
3 Cloves Garlic
3 tbsp Butter or Olive Oil
Preheat oven to 450f.
Season the squash with salt and the spice mix.
In a preheated pan, place the squash face down with enough oil to coat the bottom.
Cover the pan with a lid and roast in the oven for 30-45 minutes until tender.
Remove squash from the pan and allow to rest. The skin should peel off easily at this point.
Add the kale to the hot pan, and use the residual butter and juices from the squash to braise the greens until tender, adding a little water if needed.
Season with salt and sherry vinegar.
Serve the squash on the braised kale.
Garlic Roasted Chicken Drumsticks with Poblanos, Olives, & Clemetines
12 cloves Garlic , whole
6 chicken drumsticks
3 clementines, zested + segments
2 tbsp Spice Mix
100g olives, preferably castrelevano
2 poblano peppers, large dice
1/2 red Onion, large dice
1/2 cup White wine
1 cup Chicken stock
3 tbsp+ Olive oil
1 bunch Parsley
Once the squash is roasting, marinate your chicken with the clementine zest, garlic cloves, spice mix, olive oil and salt. (You can do this a day before if you want to plan ahead.)
In a large, hot pan, sear your chicken, and then add the garlic .
Once you have seared both sides of your chicken, add the poblanos and onions, and put into the oven for about 15 minutes, until the peppers and onions begin to soften.
Add the clementine segments and olives, and return to the oven for another 5-10 minutes, nuts the clementines begin releasing their juices.
Remove the chicken from the pan and deglaze with white wine. Add chicken stock, and a generous pour of good olive oil (the more the better).
Throw in a handful of torn parsley as your sauce begins to thicken, and season.
Serve on a bed of quinoa.