Tuesday, October 02, 2007

Buttermilk Roast Chicken



12 chicken drumsticks
500ml buttermilk
60ml vegetable oil, plus 2X15ml tablespoons
2 cloves garlic, bruised and skins removed
1X15ml Tbsp crushed peppercorns
1X15ml Tbsp Maldon or 1&1/2 tsp table salt
1 tsp ground cumin
1X15ml Tbsp maple syrup

Place the chicken in a large freezer bag, and add the buttermilk and 60ml oil. Add the garlic, crushed peppercorns, and salt. Sprinkle in ground cumin, and finally, add the syrup, then squish everything around to coat the chicken.
Leave in the fridge overnight, or out of the fridge for at least 30 min and up to 2 hours.
Preheat to 220c. Take the chicken out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil.
Drizzle the 2 remaining Tbsp of oil over the chicken and roast about 30 min, until brown, even scorched in parts, and juicily cooked through.

So good. So easy. Do it now.

This is from Nigella’s new book Nigella Express.
(buy it! I love it! She’s fabulous!). It’s all time saver recipes, just easy stuff to throw together, and it really is. The recipes look gorgeous, and I always love the things she has to say too.

This is great because you just throw everything in a bag when you have time, then go off and do whatever, and when you are ready, throw it in a tray in the oven. That’s it. Done.

It comes out beautiful and tender and flavorful. I will do this again.

2 comments:

Paula from Only Cookware said...

I like the sound of this. I am one of those weird people who just likes drinking buttermilk straight so this type of recipe suits me down to the ground.

Natalie C. said...

I must admit I'm not used to cooking buttermilk with chicken but this looks and sounds amazing.