Grilled chicken with cinnamon and rosewater
Photo by Elizabeth Clarkson
The perfume of rosewater can lift a savoury dish. This recipe is based on a marinated chicken one from Melbourne chef and food writer Karen Martini’s Cooking at Home.
|1 tsp||Ground cinnamon|
|1||Lemon, juice and zest|
|5 sprigs||Fresh thyme, leaves only|
|1 tsp||Freshly ground black pepper|
|4 Tbsp||Olive oil|
|6 pieces||Chicken, (skin on)|
|1 to garnish||Coriander|
|1 g||Radish, sprouts|
|1 to garnish||Dried rose petals|
- Put the cinnamon, lemon juice and zest, garlic, thyme, pepper and salt in a food mill or mortar and pestle and process or crush until a paste forms.
- Add the oil and rosewater and mix well. Place the chicken in a shallow bowl, then pour over the marinade, turning the chicken to ensure it is well coated.
- Refrigerate for at least 2 hours or preferably overnight.
- Preheat a charcoal-grill barbecue to medium hot, then cook the chicken for 25-30 minutes, turning frequently.
- The skin should be crisp and charred and the meat cooked through but still juicy.
- Alternatively, preheat the oven to 200C.
- Heat a heavy frying pan, then add a tablespoon of oil and sear the chicken, skin-side down, for 2-3 minutes until the skin is slightly charred.
- Place the pieces in an oven dish and bake for 20-25 minutes.
- Make the dressing by shaking the ingredients together in a screwtop jar.
- To serve, place the chicken on a serving platter and pour over the dressing.
- Garnish with coriander leaves, radish sprouts and a few rose petals.