RAS-EL-HANOUT CHICKEN
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TURMERIC ROASTED CASHEWS
‘M’TABAL’ BURNT AUBERGINE DIP, LAVOSH CRACKERS
PICKLED CUCUMBERS
RAS-EL-HANOUT & HONEY-ROASTED CHICKEN
SPICED NEW POTATOES, BAHARAT BUTTER, TARRAGON
SAUTÉED PEAS & WILD GARLIC, PRESERVED LEMON
YOGHURT AIOLI
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SAFFRON WHITE CHOCOLATE PANNA COTTA, ROSE CHERRY COMPOTE, CRUMBLE
– Ras-El-Hanout Chicken by Ottolenghi 5. Spoon the aubergine dip out onto a small plate and use the back of the spoon to spread it into a circle. Garnish 30 minutes Richly spiced ras-el-hanout chicken sits at the centre of this Middle-Eastern style spring roast from NOPI. with two thirds of the aleppo chilli powder and plate Serves 2 with the lavosh crackers .
6. When the chicken is ready, remove from the oven and allow it to rest for 5-10 minutes. Once rested, transfer In the Box Give the instructions a read through to familiarise to a large plate. Slice down the middle and top with the yourself with the process before you start. Yoghurt aioli remaining aleppo chilli powder and a squeeze of lime.
Pickled cucumbers Starter & Main 7. Enjoy the chicken as part of a sharing spread with the Chicken aubergine dip, lavosh crackers, yoghurt aioli , pickled Preheat oven to 190°C/170°C fan. cucumbers , pea salad and and potatoes. Turmeric roasted cashews Remove yoghurt aioli , pickled cucumbers and Dessert chicken and bring to room temperature for 30 Potatoes minutes. 1. Fill a bowl with warm water. Hold the bottom Spiced brown butter & of the panna cotta in the water for 15-20 tarragon 1. Line a tray with baking paper. Remove the chicken from seconds to loosen the mixture from the pot. Peas & wild garlic its bag and place it on the tray. Place in the oven for 25 minutes until golden brown. Aubergine dip 2. Remove the lid, place a plate on top of the pot and flip. Gently shake the pot to Aleppo chilli powder 2. In the meantime, to get yourself started, enjoy release the panna cotta onto the plate. the cashews . Lavosh crackers Repeat with the other pot.
Panna cotta 3. When the chicken has 10 minutes left, place the 3. Spoon the rose cherry compote next to Rose cherry compote potatoes in a small saucepan over a low heat. Add the panna cotta and sprinkle the crumble the butter and place a lid on top. Check on and gently Crumble over the other side to garnish. shake the potatoes every couple of minutes to make sure Lime they are evenly covered in the melted butter. That’s it, sit down and tuck in! Don’t forget to share your creation with @thedishpatch @ottolenghi 4. When the chicken has 4-5 minutes left, set a frying pan over a medium-high heat. Stir fry the peas and wild garlic , adding a pinch of salt to season. Saffron white chocolate panna cotta, rose cherry compote, crumble Pickled cucumbers Sautéed peas Turmeric roasted & wild garlic, cashews preserved lemon
‘M’tabal’ burnt aubergine dip Yoghurt aioli Ras-el-hanout & honey-roasted chicken
Spiced new potatoes, lavosh crackers baharat butter, tarragon
Ingredients
Turmeric roasted cashews: cashews nuts (tree nuts), turmeric, cumin seeds, sugar, salt, olive oil Aubergine dip: aubergine, garlic, yoghurt (dairy), lemon juice, olive oil, sunflower oil, salt Aleppo chilli Lavosh crackers: 00 flour(gluten) , butter (dairy), sugar, salt, olive oil, water, honey, nigella seeds, sesame seeds, pumpkin seeds, sunflower seeds Pickled cucumbers: cucumber, cider vinegar (sulphites), salt, sugar, fennel seeds, mustard seeds, cumin, nigella seeds Ras El Hanout Chicken: chicken stock (sulphites), saffron, ginger, cumin, smoked paprika, garlic, coriander, honey, olive oil, sunflower oil. salt, pepper New potatoes Spiced brown butter and tarragon: butter (dairy), baharat sice mix, tarragon, salt, new potato, mint, thyme, rosemary, garlic Sauted peas & wild garlic with preserved lemon: olive oil, sunflower oil, preserved lemon, salt, coriander seeds, star anise, pepper corn Yoghurt alioli: egg, yoghurt (dairy), cider vinegar (sulphites), olive oil, sunflower oil, garlic, lemon juice, salt Saffron white chocolate pannacotta: whipping cream (dairy), saffron, white chocolate (dairy, soya) gelatin Rose cherry compote: cherries, sugar, lemon juice, rose water Crumble: flour (gluten), butter (dairy), sugar Allergens - gluten, sulphites, egg, dairy, tree nuts, mustard, sesame May contain traces of nuts. Storage - Keep the crackers at room temperature, transfer all other components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm.
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