Roast Chicken With Ginger Macaroni And Caramelized Tomatoes Food

ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES

Steps:

• Preheat the oven to 450 degrees F.
• Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
• Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.

CARAMELIZED GINGER CHICKEN

Steps:

• Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.
• Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
• Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
• Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
• To serve, arrange the chicken pieces on a serving platter and garnish with watercress.

ROAST CHICKEN WITH GINGER, MACARONI AND CARAMELIZED TOMATOES

Steps:

• Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
• Preheat oven to 450°F.
• Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
• Smear the outside of the bird with olive oil and season with salt and pepper.
• Place the chicken on its side in an oval baking dish and place the dish in the oven.
• When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
• After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
• Bring the wine to a simmer and reserve.
• When there is no more lemon juice, pour the wine into the pan and continue basting.
• Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
• When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
• Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
• In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
• As soon as the garlic begins to sizzle, add the tomatoes.
• Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
• Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
• Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
• Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
• Carve the chicken at the table and serve it with the macaroni.