I made this for myself on Sunday evening. It’s another recipe from the lovely new cookbook that Alberto bought me for Christmas. The mix of different spices made the recipe appealing, even though I did have to go to Taj at the top of town to get a couple of the spices. The recipe as it stands is set to serve 4 so I just scaled it down for just me. Instead of using chicken breasts I opted for a couple of chicken thighs. This meant that I had to slightly extend the cooking time in the oven.
5-6 parsnips, quartered lengthways
2 red onions cut into thin wedges
2 teaspoons of nigella seeds (I used 1 teaspoon of each of the spices for just me)
2 teaspoons of cumin seeds
2 teaspoons of fenugreek seeds
2 teaspoons of fennel seeds
2 teaspoons of black mustard seeds
4 tablespoons of olive oil
4 boneless chicken breasts, skin on
2 tablespoons of runny honey
Salt and pepper
Chopped fresh coriander leaves to garnish
Heat the oven to 200
Cook the parsnips for 4 minutes in lightly salted boiling water. Drain and pop in a roasting tin with the red onion wedges.
Toast the spices in a dry frying pan over a low heat until they start to smell fragrant. Take the pan off the heat and set aside.
Drizzle two tablespoons of olive oil over the parsnips and onion wedges then sprinkle with the toasted spices.
Pop in the oven for 30 minutes, turning the vegetables half way through.
Heat the remaining olive oil in a frying pan, season the chicken with salt and pepper and fry in the pan until golden all over.
Place the chicken on top of the spiced vegetables and drizzle the honey over them. Return to the oven and roast for a further 10-15 minutes (erring on the side of 15) until the chicken is golden and cooked all through.
Garnish with chopped coriander before serving.
A delicious recipe with loads of lovely spicy flavours, although, to be honest, I’m not that keen on fennel – bit too liquoricey for me! Maybe I’ll use a bit less of it next time. The flavours of the spices, and the sweetness of the honey, work very well together.