As you can see from these pictures, it was just me and him this evening, but don’t worry, these quantities are perfect for up to 4 people. Add a Chicken Supreme per person, and increase the rub ingredients a little, if you’re feeding the masses!
EQUIPMENT:
- A bowl or dish large enough to hold your required number of Chicken portions – or – a plastic freezer bag – See NOTES
- A deep baking tray, big enough to hold the chicken portions in one layer. This is going to get a little sticky, so a non-stick tray, or one lined with baking parchment is a good idea!
INGREDIENTS:
- 2 cloves garlic, crushed
- 1 teaspoon chilli powder – I used Mild chilli Powder
- ½ teaspoon Maldon salt
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 Chicken supreme, skin-on, per person.
- 1 tbsp Olive Oil
- 300ml cider or apple juice
- Salt & Pepper to season
METHOD:
Make the rub:
- Combine the spices and crushed garlic in the mixing bowl or plastic bag.
- Add the Chicken Supremes into the bowl/freezer bag.
- Turn the chicken over and rub in/shake the bag well to coat the chicken all over.
- Put it in the fridge and leave it for as long as you like.
90 minutes or so before you want to eat
- Preheat the oven to 180Fan
- Place the chicken on the baking tray, drizzle with a little oil and place in the oven for about 15 minutes.
- Remove from the oven and pour the cider in on top of it.
- Return the chicken to the oven and cook – uncovered – for about 45-50 minutes basting regularly, until the chicken is coated with a nice spicy glaze. See NOTES
- We had ours served with some Homemade Oven chips, and a large green salad..
https://eatingforireland.com/recipe/my-latest-oven-chips/
NOTES:
- I’m trying to reduce my use of non-reusable plastics, so I used a bowl today – it worked very well – using tongs, I just turned each chicken portion over in the rub for a few minutes, then left it, covered (with my beeswax reusable cover – get me!) in the fridge for a couple of hours.
- When you go to baste the chicken during its cooking – be aware that a huge cloud of cider-flavoured hot air will escape when you open the oven!!
- Don’t worry that the chicken does indeed look blackened, – it will be beautifully moist underneather the skin!
Yep, that’s blackened alright..
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx