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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
406A7988

02 Jun roast chicken with tahini

I’m a firm believer in the flavour found in meat cooked on the bone. I find a chicken leg is so much more succulent and juicy than a chicken breast. If you’re buying from your butcher, ask them to butterfly the chicken legs for you. This splits the chicken leg without cutting in half, and ensures for an even cooking time. In my experience, this method keeps the chicken deliciously moist as well.

Make sure you’re buying Irish chicken, and do your best to source free-range or organic. It’s my belief that the animals are treated more humanely and this makes the meat taste better to me.

Roast Chicken with Tahini and Almonds

406A7988

Serves 2

Prep Time: 15 minutes

Cooking Time: 45 minutes

Ingredients

4 chicken legs

2 tablespoons of olive oil

1 teaspoon cumin

1 teaspoon chilli flakes

Pinch of salt

Crack of black pepper

1 lemon

1 bulb of garlic

For the tahini dressing

1 tablespoon of tahini

2 tablespoons yogurt

2 tablespoons of water

1 tablespoon of lemon juice

1 clove of garlic, finely grated

To serve

Flaked almonds, toasted

Freshly chopped mint

Method

  1. Preheat the oven to 200c / 180c fan / Gas Mark 6.
  1. Put the chicken legs in a large roasting tray and drizzle with the olive oil. Sprinkle evenly with the cumin, chilli flakes, salt and pepper.
  1. Slice the lemon in half and squeeze the juice of one half over the chicken. Place the lemon segments around the chicken. Cut the garlic bulb in half and place it around the chicken legs. Roast the chicken in oven for 45 minutes, or until it’s golden and cooked through. Be sure to baste with the cooking juices halfway through cooking time, so that the chicken doesn’t dry out.
  1. Make your tahini dressing by mixing together the tahini, yogurt, water, lemon juice and finely grated garlic.
  1. Arrange the chicken on a serving platter. Drizzle some of the tahini dressing over the top and serve the rest on the side. Sprinkle the chicken with the toasted almonds and some finely chopped fresh mint.
  1. Some simple couscous or a green salad would be lovely on the side.

This recipe first appeared in The Irish Independent on May 14th

 

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