Spiced Chicken with Wild Mushrooms and Garlic Toast - British Main course

Ingredients

  • 2 tbsp Ras-el-hanout
  • 1.2 g Whole Chicken (spatchcocked)
  • 1 piece Rosemary sprigs (leaves picked)
  • 1 piece Thyme sprig (leaves picked)
  • 10 piece Sage leaves
  • 1 piece Lemon (zest and juice)
  • 2 piece Garlic (halved across the equator)
  • 600 ml Hot chicken stock
  • 50 ml Olive oil
  • 2 tbsp Sherry vinegar
  • 2 tbsp Olive oil
  • 500 g Wild mushrooms (mixed)
  • 4 piece Sourdough bread (thick slices)

Instructions

  1. Preheat oven to 200C/180C Fan/Gas 6.

  2. Mix ras-el-hanout with rosemary, thyme, sage, lemon zest and juice. Rub all over the chicken and season well.

  3. Roast the chicken for 1 hour, or until cooked through. Check that the juices run clear when the thickest part of the thigh is pierced with a knife.

  4. Meanwhile, for the dressing, whisk together the hot chicken stock, olive oil, sherry vinegar, rosemary, thyme and sage. Season to taste.

  5. For the mushrooms, heat the olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 5-8 minutes, or until golden-brown and softened.

  6. For the garlic toast, rub the cut side of the garlic over the sourdough slices. Chargrill the bread for 2-3 minutes on each side, or until golden-brown.

  7. Carve the chicken and serve with the wild mushrooms, garlic toast and a drizzle of the chicken dressing. Garnish with tarragon or parsley.

Reviews & Comments

Leave a Comment

Your email will not be published