Friday, 29 June 2012

Pollo Oreganato

I finally got around to finding a use for the great big  healthy clump of oregano in my garden. I'm sorry it took so long! This was received with great enthusiasm. It was also really very easy.

If you have a barbeque (grill) this would work very well on it, I'm sure. If you miss garlic scape season (mine are getting tough very quickly on account of the heat and drought) you could replace them with 4 to 6 regular cloves of garlic. Pass the chicken with a few extra slices of lemon for those who like it really zingy.

I used both skin-on, bone-in chicken thighs, and skinless, boneless chicken breasts cut into pieces the same size as the thighs. 

6 to 8 servings
1 hour 20 minutes - including 20 minutes prep time
NOT including 2 to 16 hours marinating time

Make the Marinade:
6 large garlic scapes
1/3 cup packed fresh oregano leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
the zest of 1/2 lemon
the juice of 1 lemon
1/4 cup extra-virgin olive oil

Wash and cut up the garlic scapes, and strip the oregano leaves from the stems, also the thyme leaves. Place these with the remaining ingredients into a food processor, and process until finely chopped and pesto-like in texture. You will likely need to scrape down the sides several times. 

Marinate & Cook the Chicken:
1 kg (2.25 pounds) chicken pieces

Put the chicken in a non-reactive, coverable container. Add the marinade, and rub it evenly over the chicken pieces. Store them in the refrigerator to marinate for at least 2 hours to overnight.

Preheat the oven to 375°F. Spread the chicken pieces out in a single layer on a broiler pan, leaving the marinade in place. Bake for 50 minutes to 1 hour, until done. As ever, boneless pieces will likely cook a little faster than the bone-in pieces, so you should check them seperately if you are doing both. (Or add boneless pieces 10 minutes after the bone-in pieces go into the oven.)

Last year at this time I made Rhubarb Crumble.  Not this year; the rhubarb has been over for a couple of weeks. Too hot and dry for it.

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