1 chicken, divided into quater: breast and wing, leg and thigh
2 onions, roughly chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
generous pinch of saffron strands
juice of 1 lemon
4 tbsp water
2 tsp salt
1 tsp black pepper
100g hazelnuts
70g honey
2 tbsp rosewater
2 spring onions, roughly chopped
Mix the chicken and spices, water, lemon juice together and leave at least an hour in the fridge.
Preheat oven to 190'C and roast hazelnuts on a tray for up to 10 minutes until lightly browned. Combine with honey and rosewater and mash in a pestle to a chunky paste.
Put chicken and marinade into a generous roasting tray, bake for 35 mins. Spread hazelnut paste over chicken pieces and return to oven for 5-10 minutes.
Garnish with spring onions and serve with rice or couscous.
Source: Ottolenghi Cookbook
