Butterflied Chicken with Rosemary and Lemon

As I mentioned back when I wrote the post about Rosemary Lemon Chicken Stroganoff, this is one of my favorite meals to make for guests.  This is also one of my favorite meals to make when it’s just us.  My original post didn’t include photos of the first recipe since the focus was what to do with the leftovers, so I thought I would document making the rosemary lemon chicken itself as I made it the other night.  Two chickens so we would have leftovers again!  You should do the same.

Ingredients  

2 whole chickens, cleaned and trimmed of extra fat

6 long sprigs fresh rosemary or more to taste. 

2 lemons

2 purple onions

Olive oil

Maldon or other flakey sea salt

Black pepper

Method

Using a sharp knife or kitchen scissors, cut along the backbone of each chicken.

Turn the chicken over and press down on the breast to spread it flat.

Put the chickens into a large freezer bag.

The 2 1/2 gallon Hefty bags work great. (The link says 2.5 Qt. mistakenly.
The jumbo bags are really 2.5 Gallon.  Get your act together, Hefty!) 

Pull the needles off of the sprigs of rosemary and throw them in the bag with the chicken.

Cut your lemons in quarters and pop them into the bag.  Squeeze them from outside so the rinds and juice stay in the bag. 

Cut your purple onions in quarters and add them to the bag.

Sprinkle in the sea salt and black pepper.  Pour in olive oil and then close up the Ziploc and give the whole bag a good mix around.

Try to distribute the lemons and onions farily around and then open the zipper just a little and squeeze out as much air as possible, before closing the zipper again.

Marinate chicken for a couple of hours in the refrigerator, or overnight—even a couple of days.  (Or freeze it.  Just make sure to thaw and bring the chicken to room temperature before roasting.)

Preheat oven to 425°F or 220°C.  Once the chicken is at room temperature, dump the whole bag out into a baking pan which has been drizzled with a little olive oil.

Redistribute the lemon and onions pieces around the chicken and put some of the rosemary on top.  Drizzle the chicken liberally with more olive oil.

Roast for 45 minutes.  Serve with bits of onion and even lemon, if your fellow eaters are willing.  My mother-in-law is the only person I know who will eat the roasted lemons but there are surely more people in the world who would and I just haven’t met them.  Anyhow, they look pretty on the plate. 

I serve this with couscous and use all the lovely lemony drippings off the chicken to further moisten the couscous on the plate. 

Enjoy!

N.B. This recipe was created by Nigella Lawson. The original can be found in this book and you should buy one because it is full of wonderful recipes, written by one of my food heroes. 

Charred Marinated Fresh Artichokes

Fresh artichokes, charred in a frying pan then marinated with garlic, lemon, thyme and oregano make a wonderful addition to any dish or salad. 

Reflections on the move to Egypt
So, I am sitting here and it’s dark and I think it must be very late since the afternoon/evening has been long and dear husband is traveling and it’s just the hound and I.  But it’s just 7:25.  I look around at the empty room and I think I should feel lonely (and I do, a little) but I have a comfy chair and a warm home and I went out to eat with a couple of new friends today and I was introduced to a huge mall with a Marks and Spencers and a Spinneys grocery store.  The biggest Spinneys I have ever seen!  And I bought some new tights in Marky’s.  So, all in all, today has been a good day. 

And thinking back to Abu Dhabi

My very first Spinneys was a small affair in Abu Dhabi.  Way back when (1987) our Spinneys kept the same hours as the general working public.  9 a.m. – 1 p.m. and 4 - 7 p.m., so, if you worked, you really couldn’t shop there.  Simon and the hound (three Boxers back) moved there alone while I waited in Houston for my visa. They wanted my birth certificate, our marriage certificate, copies of passports, copies of my university degree, two leaps through a burning hoop and, finally, I had to prove that I could pirouette on toe shoes. Needless to say, the visa took a while. (Damn those toe shoes; my feet have never been the same.) The dog, on the other hand, needed a health certificate and he was IN. They moved directly into a company villa, vacated by the previous family, who had kindly left all the edible food in the cupboards.  For the first few days, the dog was fed on chocolate cake because Simon couldn’t seem to find a store that was open when he was off. And that was my introduction to Spinneys.  (You fed my dog what?!)

Meanwhile, here in my neck of Cairo, another of my blessings is a grocery store mere walking minutes from our home.  You can’t really plan a meal ahead because you never know if they will have what you were counting on, but sometimes gifts are dropped in your lap.  Yesterday, it was fresh artichokes. We love them but every place else we have lived, when you can find them, they are not cheap.  Here they are about 50 cents each in US money. I call that cheap.

So I took them home and decided to marinate them myself. 

Ingredients

Lemon juice – fresh or bottled

5 fresh artichokes

5 cloves garlic

Olive oil

1 teaspoon fresh thyme leaves

1 teaspoon dried oregano

1 lemon – for fresh juice

Sea salt

Black pepper

Method

Fill a bowl with cold water and a few good squeezes of bottled or fresh lemon juice. This will be used for dipping your artichokes while you clean them and also to pop them in once the cleaning is done.  The lemon juice is supposed to help keep them from turning brown.

Clean your artichokes by trimming the end of the stem and cutting off the top inch and a half (about 3cm) of the leaves.

Rip the outside hard leaves off until you get to the tender inside leaves.  Try nibbling on a few to see how tender they are. 

The tender leaves are pretty tasty.

Once you get to the tender ones, trim the top again if you need to.  Peel the stem and the outside of the bottom.  Dip the artichoke in the lemon water.  

Cut the artichoke in half.

Using a spoon, place it at the top of the fuzzy bit (the choke) and use a twisting motion to remove all the fuzz.  Scrape the area clean with your spoon. 

Pop the artichoke in the lemon water.

Continue until all the artichokes are cleaned.  Change the water and add more lemon juice. 

Heat a non-stick skillet until roasting hot.  Lift the artichokes out a few at a time and give them a good shake over the sink to dry them as best you can.  Put them directly into the scorching skillet. 

Let them brown, checking  every few minutes by turning them over with tongs to peek.  When they are starting to brown, drizzle them with olive oil.

Meanwhile, slice your garlic very thinly.

When the artichokes are well browned, turn them over and do the same to the other side.

Once both sides are well colored, add in about a half a cup of water and put the lid on.  Cook until the water runs out and check for tenderness with a fork.  Add more water and put the lid back on until both sides are fork tender.

Turn the heat down to medium and season with salt and pepper.  Add a goodly amount of olive oil.  The artichokes don’t have to be knee deep but they should be at least ankle deep, so to speak. 

Add in the sliced garlic.  Let it cook until softened.  Add in the thyme and oregano.  Cook a minute or two more and then squeeze in the juice of your one lemon.  Turn the heat off. 

Allow to cool and then preserve in a sterilized jar or Ziploc bag.  Top with a little more olive oil to cover.  If you are using a bag, you can add some more olive oil but also try to get all the air out.  

Marinate for several days before eating.  (Actually you could probably eat them right now but I think the flavors will develop more with at least a couple of days of marinating.)  

Enjoy!

UPDATE: We ate half of the artichokes last night as part of a tomato with fresh mozzarella salad and they were DIVINE!  After sprinkling the sliced tomato with a little sea salt,  I drizzled a bit of the marinade on the cheese and then used some more as the dressing on the baby leaf greens.

Oven-roasted Filet of Grouper

This oven-roasted filet of grouper recipe is one of our favorite ways of cooking fish in the oven. The topping of thinly sliced onions and lemons keeps the fish from drying out, plus they add a lot of flavor.



While I was in Cairo on my house-hunting trip, one of the first things I asked about is the availability of seafood, particularly fish. Seafood probably features on the house menu at least once a week in some form: Lemon sole, whole Red Snapper, Prawns, Grouper, Salmon steaks. Pan-fried, grilled, oven-roasted, étouffée or courtbouillon.

I figured we are only about three hours from Alexandria and the Mediterranean Sea so there should be seafood in abundance here, possibly even a fish market.It seems I was wrong.Fortunately my nearby Carrefour has a newly renovated, well-stocked seafood department but that’s the only option I know of so far.

Anyone from Cairo out there reading who would like to set me straight, please, please do. Last week we had Grouper – oven-roasted and topped with an abundance of sliced onions and lemons that kept it moist.Any fish would do here so use what you have.

Ingredients
800g or 1 3/4lb fish filet
2 small onions
1 large lemon
Sea salt
Black pepper
Olive oil
3 generous tablespoons of butter

Method Preheat the oven to 200C or 400F.Cut all the scraggly bits off of your filet and make sure all bones have been removed. Slice your onions and your lemon very thinly.Using your hands, mix the two together and make sure to pick out any lemon seeds.

Drizzle a little olive oil in the bottom of your baking tray and sprinkle a fish-sized area with sea salt and a good few grinds of black pepper.

Lay the fish in the baking tray and sprinkle the top with sea salt and black pepper.

Heap the fish with the lemon and onion slices.  Balance the butter on top and drizzle liberally with olive oil.

Roast in the preheated oven for 20-30 minutes, depending on the thickness of your fish.

Enjoy!

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