Oven Roasted Chicken with Grape and Thyme Cream Sauce

I found this recipe in one of my Spinney's magazines and thought is sounded delicious so I made it. Here is the recipe:

For the Oven Roasted Chicken
3 or 4 Chicken legs (separated or whole depending on what size portion you would like)
4 TBSP Olive Oil
1/2 tsp Curry Powder
1 tsp Honey
Salt and Pepper to taste

Preheat oven to 400 degrees Fahrenheit (200 degrees celcius)

Place the chicken legs on a roasting pan, brush them with 2 TBSP of the oil and roast in the oven for about 35 minutes.

In a bowl mix 2 TBSP of the oil with the curry powder, honey, salt and pepper.

Once the chicken has cooked for the 35 minutes remove it from the oven and brush it with the oil, honey and curry mixture and return to the oven for an additional 10 minutes.

For the Grape and Thyme Cream Sauce
2 Shallots (finely diced)
1-2 TBSP Olive Oil
1 Cup Chicken Stock
1 1/4 Cup Cream
2 Fresh Sprigs of Thyme (If you don't have fresh Thyme sub in 1 tsp Dried Thyme leaves)
3/4 Cup Seedless Grapes (halved)

While your chicken is roasting in the oven you can make the sauce.

Heat the oil in a sauce pan oven medium high heat. Saute the shallots in the oil until translucent.

Add the chicken stock and allow it to cook and reduce by half.

 Add the cream and the Thyme and allow it to simmer until the mixture thickens.

Add in the grapes and season the sauce with salt and pepper to your taste. Remove from the heat and reserve until the chicken is ready.


Once your chicken is ready serve it on a plate with a good amount of sauce on top. You can either serve it with some rice or you can do what I did and just make a nice mixed salad with halved seedless grapes and blueberries.

Enjoy.

Lamb and Grape Turnovers

As promised here is a recipe for some delicious lamb turnovers, that will make for an easy and healthy meal. This will really only take about 30 minutes for you to make and it will be very much worth it. Here is the recipe:

Lamb and Grape Turnovers

2-3 TBSP Olive Oil
2 Shallots (thinly sliced)
4 Garlic Cloves (finely minced)
1 tsp Cumin Powder
1 tsp Ground Cinnamon
1 TBSP Dried Cilantro/Coriander leaves
1 Lb Ground Lamb
1 1/4 Cup Seedless Grapes (Quartered)
2 Packs of ready made turnover Pastry disks (I recommend Goya for those of you who live in the US, but any other brand will do)
1 Egg (beaten for egg wash)

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)

Heat the oil over medium high heat in a large frying pan. Add in the shallots and garlic and saute until the shallots start to look translucent.

Reduce the heat to medium and add in your cumin, cinnamon and cilantro, stirring well to incorporate  into the shallots and garlic. If this starts to get dried out add a tablespoon of water.

Add the lamb and raise the heat to a medium high again to brown the meat. Once the meat has browned add the grapes adding a little water if necessary. Cover the pan and cook for about five minutes then remove from heat.

For the how to on getting your turnovers together you can refer to my post on Empanadas.

Place your assembled turnovers on baking sheets lined with parchment paper and give them a nice egg wash with a silicone brush.

Place your trays one at a time in the oven, and bake for about 20-25 minutes until the crust has turned a nice golden brown. Remove from oven and allow to rest for 10 minutes.

You can serve this with a nice simple mixed greens salad and some grapes, drizzled with a nice balsamic vinegar.

Enjoy.