Hello my friends,
Here’s another Ottolenghi recipe that I’m sharing with you. This recipe is a must-try, believe me…
And this amazing recipe is Ottolenghi’s chicken sofrito. Be ready to ask for more…
Let’s see the recipe, Chef!
- 1 tbsp sunflower oil
- 800 g chicken filet and/or thighs
- 1 tsp sweet paprika
- ¼ tsp ground turmeric
- ¼ tsp sugar
- Salt and black pepper
- 2½ tbsp lemon juice
- 1 large onion, peeled and quartered
- Sunflower oil, for frying
- 25 garlic cloves, unpeeled
- 750g charlotte potatoes, peeled, washed, patted dry and cut into 2cm dice
Pour the oil into a large, shallow pan or casserole and place on a high heat.
Lay the chicken bits in the pan, skin-side down, and sear for four to five minutes, until golden-brown.
Season all over with the paprika, turmeric, sugar, a third of a teaspoon of salt, some pepper and a tablespoon and a half of lemon juice.
Add the onion and cover the pot with a lid. Reduce the heat to low and leave for 30 minutes, occasionally checking the amount of juice at the bottom of the pan: add a little water, if needed, so there’s always around 5mm.
After the chicken has been cooking for 30 minutes, add enough sunflower oil to a medium, deep-sided saucepan to come 3cm up the sides.
Bring up to medium-high heat, then carefully fry the unpeeled garlic cloves and cubed potatoes in batches for about six minutes, until they take on some colour.
Use a slotted spoon to transfer them to a paper towel, to drain, sprinkle with salt, and repeat with the remaining potatoes and garlic.
After the chicken has been cooking for an hour, lift the bird from the pan and stir the potatoes and garlic into the cooking juices.
Put the chicken on top of the potatoes and cook for another 30 minutes, by which time the meat should be falling off the bone.
When serving, drizzle with a little fresh lemon juice.