Roast Chicken with Saffron, Slithered Almonds & Honey served with Kosheri

Though some may say dishes of this nature are too much work for your average Tuesday night, I say who wants their week nights to be average anyhow? But if mid week feasts just aint your thing, these dishes would work out mighty fine for a Friday night Shabbat or a Sunday night Roast. I can assure you the rewards will far out weigh your efforts.

To keep the dishes clean and healthy I’ve made a few adjustments. Firstly, I replaced theĀ  chicken quaters with 4 chicken breasts on the bone. Then I reduced the quantities of oil, salt and honey and eliminated the butter. The original roast chicken recipe called for hazelnuts which I replaced with a lesser quantity of slithered almonds. I’ve also included an extra step to make the chicken little one friendly.

The result, an insanely delicious Roast Chicken, a perfectly fragrant Kosheri and a lovely light Tomato Sauce. Efforts aside, there’s nothing more rewarding than the sheer delight on our little ones face as she enjoys her chicken. And as for my husband and his mates, they’re always so appreciative, it’s a pleasure every time xx

Roast Chicken with Saffron, Slithered Almonds and Honey
Inspired by Ottolenghi The Cookbook


Serves 4

4 Chicken Breast on the bone
1 onion finely diced
1 tablespoon oil
1 teaspoon grated ginger
1 teaspoon cinnamon
generous pinch of saffron strands
juice of 1 lemon
8 tablespoons cold water
sea salt and pepper
4 tablespoons slithered almonds lightly toasted
4 teaspoons honey
2 tablespoons rosewater

In a large zip lock bag combine chicken breasts, onion, olive oil, ginger, cinnamon, saffron, lemon juice, water, sea salt and pepper, mix together well then leave to marinate for at least an hour or over night refrigerated.

Preheat the oven to 190c. In a large baking tray arrange chicken pieces skin side up and ensure everything is evenly spaced.

In the meantime, in a small mixing bowl combine the honey, rose water and slithered almonds and mix stir into a rough paste. After approx 35 minutes of baking (this will depend on your oven, mine takes about 45 minutes), remove the dish and spread an even amount of nut paste on each piece of chicken, return to the oven and continue to bake for a further 5 to 10 minutes (my oven requires another 10 to 15 minutes), being careful not to burn the slithered almonds.

As my little one is yet to try nuts or honey, I remove one of the chicken breasts, transfer to a small baking pan and continue to roast without either the almonds or honey.

Once the chicken is cooked through and golden brown, remove from the oven and serve.

Adapted from Ottolenghi The Cookbook

Serves 4
300g green lentils
200g basmati rice
50g vermicelli noodles broken into 4cm pieces
400ml chicken stock or water
1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
1 tablespoon olive oil plus 1 teaspoon
1 onion thinly sliced
salt and pepper

Rinse the lentils under cold water. In a large saucepan cover the lentils with plenty of cold water, bring to the boil and then simmer for 25 minutes or until lentil are tender but not mushy. Drain and set aside.

Rinse the basmati rice. In a large saucepan heat the olive oil and fry the vermicelli until they begin to turn golden. Add the rinsed basmati rice and mix well so it’s coated in the olive oil. Cover with chicken stock or water, add nutmeg cinnamon sea salt and pepper, bring to the boil and cover. Reduce to a simmer and continue to cook for 12 to 15 minutes.

In the meantime, in a small frying pan heat 1 teaspoon olive oil and saute onions until golden and dark brown in parts. Transfer to kitchen paper and drain.

Transfer rice to a large serving bowl, add lentils and mix together well. Garnish with cooked onions, season with salt and pepper and serve alongside the tomato sauce.

Tomato Sauce

1 teaspoon olive oil
1 garlic clove crushed
2 chillies seeded and finely diced (optional)
370ml water
4 tablespoons apple cider vinegar
2 teaspoons cumin
sea salt and pepper to taste
In a medium sized saucepan heat the olive oil, saute garlic and chillies for approx 2 min. Add chopped or canned tomatoes, water, vinegar, salt and pepper. Bring to the boil then reduce the heat and simmer for approx 20 min or until sauce thickens. Season with salt and pepper and serve either hot or at room temperature with the Kosheri.