This month, The Cook Book Guru is featuring Karen Martini’s book, Cooking at Home. Before I joined the club, I had never heard of Karen Martini, let alone own any of her books. That just shows how much I watch commercial television as I now know, she appears on Better Homes and Garden, a very popular television show.
I have more than enough cookbooks so I wasn’t about to go and buy the book. Instead, I went onto Eat Your Books, read through the ingredients of each recipe I liked the sound of, made a shortlist of two, went on the web, found the recipes and then settled on this one.
This recipe intrigued me because we consume a lot of rosewater in this household but I had never thought to use it in a marinade for chicken. It is certainly unusual, but it works. You can smell the rosewater whilst you are eating the chicken. It smells and tastes great. Next time you are having a barbie, give it a go.
Having chosen the recipe early last month, I was all ready at the beginning of this month to make it. In fact, I made it last Sunday. I cooked the chicken on my Weber Q and it tasted absolutely wonderful. The only problem was, I couldn’t be bothered fluffing around with a photo (there was just too much happening at the time) so I had to make it again.
Tonight was the re-run. This time, I didn’t want to mess up the barbecue. We are in Perth and this barbecue is harder to clean than the one in Bridgetown so I cooked it on a griddle on the gas top. It was still very nice but the chicken tasted better barbecued.
The first time I made it, I didn’t bother with the almonds and rose petals and, to be honest, I don’t think they add anything.
- 3 cloves of garlic
- 1½ tsp ground cinnamon
- ½ lemon, juiced
- 4 sprigs thyme, leaves only
- 1 tsp coarsely ground black pepper
- 4 tbs** olive oil
- 120mls rosewater
- a free range chicken, cut in half
- mint leaves, to serve
- 3 tbs** toasted almonds*, to serve
- rose petals*, to serve
*As I mentioned above, I wouldn’t bother with the almonds and rose petals unless you are out to impress.
- 1½ small red chillies
- 3 tbsp pomegranate molasses
- ½ clove garlic, finely chopped
- 1 tbs** rosewater
- 4 tbs** olive oil
- 1 tsp caster sugar
**These are 20mil tablespoons
- The recipe says to put the garlic, cinnamon, lemon juice, thyme leaves and pepper and salt in a mortar and pestle and crush to a paste then transfer the mixture to a large bowl, add the olive oil and rosewater and mix well OR … do what I did. Put the first six ingredients into a blender or small food processor, give them a whizz then add the rosewater and olive oil and give it another whizz.
- Massage the marinade into the chicken then cover with plastic wrap and place in the fridge for, at least, 2 hours.
- Preheat a griddle or barbecue to medium/high. When hot, cook the chicken, turning regularly until charred and cooked through.
- Make the dressing by placing all the ingredients in a bowl and stir to combine.
To serve, pour the dressing over the hot chicken and scatter with mint, almonds, and rose petals (if using).