#81 - Harissa and Tomato Butter Chicken with Onion Baked Rice
Hello subscribers!
I’ve noticed that a type of newsletter that goes down especially well with you is one which includes a whole dinner situation - a couple of dishes that you can serve up together when you’ve got people coming round for dinner. Technically, this is a week where I’m only supposed to do one recipe, but I’m the boss here, and the boss has decreed that this week, you get two recipes.
Recipe number one is the Harissa and Tomato Butter Braised Chicken, and recipe number two is the onion baked rice to go with it. Serve both up with a bowl of yoghurt, some herbs and a really sharp green salad, and you have a gorgeous dinner.
This week’s recipes are for the paid subscribers only, so if you want to get involved, come and join the party, for only £3.99 a month. You get tonnes of recipes (at least one a week, but normally more as with this week), plus my recommendations for restaurants, books and kitchen kit, and discounts on some of my favourite products.
Also, today is 13th June, which marks 1 year since the release of Tucking In, my debut cookbook! It has been such a joy to see you cooking recipes from the book for the last 365 days, after a couple of years of working really hard on it. If you don’t have a copy already and like my recipes, there will be loads of stuff you love in there, so go and grab a copy!
Sophie x
The Recipes
Harissa and Tomato Butter Chicken with Onion Baked Rice
I love butter an enormous amount. I love it in sandwiches; I love it on toast; I love finishing all my meals with a big knob of it. Something magic happens when you add knobs of butter to roasted tomatoes. It emulsifies the juices to thicken the sauce, and give you the shiniest, most slurpable thing to spoon onto rice.
Here, I roast some chicken legs on top of the tomatoes so you get the added bonus of the chicken fat in there. The key with the chicken is to pan fry it over a medium heat first, to get lovely golden colour on there and to render the fat out slowly (rendering just means to melt the fat). You then want to roast the chicken legs for a good long while in the oven, so that the tomatoes and butter soften the underside, and the meat falls off the bone. HEAVEN.
Serves 4