Cook Like a Clerkenwell Chef
Our area is blessed with great restaurants, helmed by some of the country’s most talented cooks. Here, Sam and Sam Clark of Moro show you how to make a warming roast chicken dish that’s perfect for a chilly winter weekend…
Sam and Sam Clark’s ROAST CHICKEN WITH SUMAC, ONIONS AND PINE NUTS
Sam and Sam say: ‘Chicken roasted with sumac is Lebanese in origin. Sumac is a red powder ground from a berry and is lemony in flavour.’
4 tbsp olive oil
Preheat the oven to 220°C/425°F/Gas 7.
Heat 3 tbsp of the oil in a wide (30cm) ovenproof frying pan over a medium-high heat. Season the chicken pieces with salt and pepper and brown them thoroughly on all sides, skin-side first.
Remove the chicken from the pan and pour off the fat. Put the onions in the still-hot pan and sprinkle with half the sumac, the remaining tablespoon of oil and some salt and pepper.
Arrange the pieces of chicken on top, skin-side up, and sprinkle with the pine nuts and the remaining sumac.
Put the pan over a medium heat for 5 minutes to get the onions going, then transfer to the oven.
Roast for 15–20 minutes, until the chicken is cooked. Transfer the chicken to a serving dish, add the water to the onions to make a chunky sauce, and pour it over the chicken.
Moro East by Samuel and Samantha Clark with photographs by Toby Glanville (Ebury Press; £17.50) is out now.