Sunday’s supper was some cheap chicken pieces (happy chicken, of course, being all free range prior to a violent end) – legs and thighs – marinated and then baked in a mush of tasty stuff.
In a little blender throw together a big glug of oil. Probably two glugs. I used olive oil but on reflection a nice, tasteless vegetable or groundnut oil would’ve been better. Then a whole dried chilli, including seeds. Four spring onions, cleaned and roughly chopped. Three cloves of garlic. Salt. And, now, about a dessertspoon of Chinese Five Spice.
Whazz it up nicely but leave a bit of texture. You don’t want a fine paste or anything. Fine pastes aren’t good for much, really, unless you’re wallpapering.
In a big roasting pan (or not a big pan if you don’t plan on roasting veg with it) make sure the chook is nicely covered with the mush. Let sit, outside the fridge, for half an hour or so. Turn on the oven to pre-heat to about 180-200C.
The above photo is of a local beach back home in Australia, where I’m from, taken on not a particularly hot or sunny day BUT IT STILL LOOKS BLOODY ACES. The reason I was going through the Oz pics whilst the oven was heating/chicken was marinating, was cause in a couple of weeks we are off there for Xmas and I cannot wait. Mostly I cannot wait because we’ve had something like 18 months of utterly dire weather here in the UK and some guaranteed sunshine seems like a pot of gold at the moment.
I’ve lined up some brilliant guest posters for when I’m away, fear not.
Anyway, chuck the chicken in the oven and cook for half an hour. Throw in veg at the same time (we par-boiled the potatoes and carrots).
Enjoy. It’s Really Quite Nice.