- Food & Drink
Due to the unique way the London rental market works (my landlord is putting the rent up), I have to move house. Which means that between now and the end of the month I need to eat or throw away everything I own so I only have one small cardboard box to move.
To help me begin Operation Live Like An Itinerant Nun, some friends came round to eat up the Things In Packets that have lurked in my kitchen since I moved to Nunhead. Half bags of pasta, small pinches of spices and dribbles of vinegar were finally finished up in a collection of salads and two chicken dishes that we ate in the garden, enjoying a rare splash of sunshine with our frugal feast.
The salads ranged from a vat of macaroni pasta mixed with lemon zest and a half packet of frozen broad beans to a cruel cucumber salad that had been tossed with all the random chillies I had in the fridge. It looked cool and soothing. It was, in fact, the salad equivalent of eating a nuclear explosion. People cried.
The two chicken dishes used my favourite bits of chicken: thighs and wings. Gnawing meat off delicate bones is one of my top ten favourite past-times, alongside running baths I never really intend to get into and spoiling pub quizzes by insisting I know the answers when I very obviously don’t.
I cobbled together two marinades and left the chicken to suck up the flavours for a couple of hours. An overnight soak would be better, and should the autumn continue to out-sunshine the summer, these chicken bits would be good smokily grilled over a barbecue.
Soy and honey chicken wings
60ml soy sauce
30g clear honey
25g grated ginger
16 chicken wings
Garlic and chilli chicken thighs
50ml olive oil
Zest and juice of 1 lemon
4 dried chillies
2 cloves garlic
1 tsp ground cumin
8 chicken thighs
For the chicken wings, whisk together the mirin, soy and honey and stir in the ginger. Place the chicken wings in a non-metallic dish and pour the marinade over the chicken. Turn to coat.
For the chicken thighs, place all the marinade ingredients in a jam jar with a pinch of salt and shake together to emulsify. Place the chicken in a non-metallic dish and pour the marinade over the chicken. Turn to coat.
Leave the chicken to marinate for 1 hour at room temperature or overnight in the fridge.
To cook, preheat the oven to gas mark 6/200°C/fan oven 180°C. Grease two baking trays with oil and arrange the chicken thighs and wings on them. Roast the chicken thighs for 40 minutes or until the juices run clear when the chicken is pierced with a skewer.
Roast the chicken wings for 25–30 minutes or until similarly cooked through.
Serve the chicken thighs and wings warm or cold (I can recommend the chicken wings cold for breakfast).