Wednesday, 18 April 2012

ottolenghi's roast chicken and three rice salad

It's all go today, particularly as everybody has gone into hiding in the office leaving only two of us to man the phones, sort out logistical spaghetti, write thought-provoking blogs about Rioja, eat large baguettes from our favourite French ladies on Fulham Road, and try premium South African Wines. Who said the wine trade was hard?

By the time I get home, in the pouring rain mind, a newly-accepted-into-school little boy is passed out, and his mother looks like she's about five minutes behind him. She bravely soldiers through though, and from her throne on the sofa she commands wine and chocolate be bought to her during the bits of time I'm not creating possibly her favourite meal: Yottam Ottolenghi's roast chicken and three rice salad. Although we only use one rice of course, but you've all been here long enough to know that!

Though I say it myself, it's a pretty flipping good edition: Zingy, spicy, refreshing and filling. So I was slightly taken aback by Her Maj asking where the Fino chorizo and cherry tomato salad was. Why I oughta, back o' my hand!

Lady Muck's irrational demands aside, I love the fact it's warm enough to start eating this again even if it is turfing it down. It's a lovely dish to make, and delivers spades of flavour for pretty minimal effort. Hopefully this year I might get around to trying another of his recipes, there's a griddled courgette salad I've got my eye, so maybe next week the 'Ottolenghi' tag might make it past one dish...

Wine Time
It's a full-bodied, spicy little number this, bulked out by creamy chicken and carby rice, so if we'd had it in the fridge, an oily, fruity Kiwi Pinot Gris, which has a touch of residual sugar amongst the acidity and tropical fruit, would've been perfect. We had half a bottle of knackered Riesling though, which worked pretty well.

yotam ottolenghi's roast chicken and three-rice salad - Delicious, July 2008, p64

1 comment:

  1. I love this - I am with you on the minimal rice faffidge too, I did discover that Waitose's Bastmati & wild rice combo works well in this - a bit of extra bite if you want it. I may attempt to drag my sis in law and nephews out of their sausage habit with this next week - thanks for the reminder!

    I would also reaaaallly like it if you could add more Ottolenghi - I have still only cooked this recipe out of his book (that I spent fine English currency on) and that was the one in the D-mag! - it looks a bit 'challenging'
    Love to you all! x