Thursday, 6 January 2011

oranges and lemongrass


... is there anything more evocative of far-away summers than the exotic smell of lemongrass? I simply love it ...but rarely use it... not sure what thats all about... perhaps I like treating myself to the taste and if I have it too much it wont seem so special...?

I guess this dish is my version of 'flipping the bird' to all those holiday adverts currently on TV... my house fills with the tantalising sunshine-smell of oranges and lemongrass and I can dream about sinking my toes into hot sand... aaahhhh...

... plus this dish is extra-frugal, which is perfect for the first week of Jan when we all need to be hunting around the back of the fridge rather than hunting the bargains at Waitrose... (yeah... who am I kidding?) ... oh and yes it's good old chicken-thigh time again!

... i've used oranges, lemongrass and I even found an old jar of Mexican Orange Blossom honey, which I didn't even know was back there... I love the fact that there's so much orange colour going on in this dish, you almost have to wear sunglasses to look into the oven!

... the wine will soak up all the juices and make an incredible fruity sauce to serve poured over rice or mash with the chicken... the lemongrass will give the sauce a kick that cuts through the sweet honey...

... might just help me mentally prepare for returning to London next week to do some actual work...

orange and lemongrass roasted chicken thighs


8 chicken thighs (these come in a pack in most supermarkets and are super-cheap)
1 orange - quartered
1 stick of lemongrass roughly chopped
4 cloves garlic
1 medium onion - quartered
1 celery - roughly chopped
1 carrot - roughly chopped
2 teaspoons honey
2 tablespoons cold-pressed rapeseed oil (olive oil will do I suppose)
1 glass of white wine (any old wine, I had a glass-full left over from NYE believe it or not!)

- chop all the veg and place in the bottom of a shallow roasting dish and season (leave the garlic whole... don't even bother to peel)

- mix the honey and oil in a bowl and turn the chicken thighs in the glorious sticky liquid

- place the thighs on top of the veg, poor over the wine, season and bake in a hot oven for 1 and a half hours until golden and crispy... turn the chicken every half hour to stop from going too black.

eat and of course, enjoy!



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