I was a little dubious about the whole rosewater thing having had some bad experiences with cheap rose scented hand creams in my younger years. They were not pleasant to wear and I certainly didn't want to eat them! However, the rosewater is much more subtle and smells like yummy turkish delight!
I think this will become my signature dish!
Marinated Chicken with Cinnamon, Garlic and Rosewater
3 cloves garlic
1 1/2 tsp ground cinnamon
1/2 lemon, juiced
4 sprigs thyme, leaves only
1 tsp freshly ground black pepper
sea salt
4 tbsp olive oil
120 ml rosewater
1.2 kg free range chicken, cut in half
3 tbsp toasted almonds
mint leaves and watercress leaves to serve
rose petals, to garnish (optional)
Dressing
1 1/2 small red chillies
3 tbsp pomegranate molasses
1/2 clove garlic, finely chopped
1 tbsp rosewater
4 tbsp olive oil
1 tsp caster sugar
Place the garlic, cinnamon, lemon juice, thyme leaves and pepper and salt to taste in a mortar and pestle and crush to a paste. Transfer to a large bowl, add the olive oil and rosewater and mix well. Massage the marinade into the chicken then cover with plastic film and place in the fridge for 2 hours.
Preheat a char grill or BBQ plate to medium high. When hot, cook the chicken, turning regularly, for 20 -25 mins or until charred and cooked through. (Alternatively heat one tablespoon of olive oil in a frying pan over high heat and sear the chicken skin side down, for about 2 minutes, then roast in a 200C oven for 20-25 minutes or until cooked through).
To make the dressing place all the ingredients in a bowl and stir to combine.
To serve, pour the dressing over the hot chicken and scatter with almonds, mint and watercress sprigs. Garnish with rose petals if using and serve with Spinach, Rice and Yoghurt Salad with Almonds.
Spinach, Rice and Yoghurt Salad with Almonds
3 cups cooke long grain rice, kept warm
4 handfuls english spinach, shredded
1 bunch flat leaf parsley, finely chopped
1 cup cooked peas
1/4 cup toasted almonds
1/2 large red onion, sliced
1 1/2 cups plain yoghurt
1 lemon juiced
100 ml extra virgin olive oil
sea salt and freshly ground black pepper
toasted almonds, extra, crushed
Place the cooked rice in a large bowl. Add the spinach, parsley, peas, almonds and onion and stir well.
Combine the yoghurt, lemon juice and olive oil in a small bowl. Season to taste, stir until smooth, then pour over the rice mixture. Top with crushed toasted almonds.
From Cooking at Home by Karen Martini
