LifestyleRecipes

Little not-so-Parisian kitchen

Khoo3_2189459bI don’t think my husband would object to me saying that I do most of the cooking in our household. However, when he does cook – he really goes for it (which I think pretty impressive for a novice cook). So much so he instigated the Saturday Evening Culinary Experiment Sessions: wine, jazz, man at the cooking helm – what’ s not to like? Plenty to love there.

So, he’ll set off for the fishmonger and return with a massive bag of mussels – and proceed to make moules marinere. And he’ll peruse a cookbook and land upon a recipe I probably wouldn’t have chosen – but turns out rather well. One of these successes came from his first cookbook purchase: Rachel Khoo’s [pictured above] Little Paris Kitchen (buy it here). Lavender chicken, it transpires, is delish. Who knew?

Little Paris Kitchen

Poulet au citron et lavande (Lemon and lavender chicken)

1 chicken, joined into 8-10 pieces; generous pinch of salt

For the marinade: 2 tbsp dried lavender,  4 tbsp olive oil, 4 tbsp lavender honey or plain runny honey, 2 sprigs of thyme, finely grated zest and juice of 1 unwaxed lemon

To make the marinade: crush the lavender using a pestle and mortar or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest and juice. Mix well.

Place the chicken pieces into a large plastic container. Pour the marinade over the chicken and make sure all the pieces are well-coated. Cover and leave to marinate for 30 minutes (or up to 4 hours).

Preheat the oven to 2oo C. Put the chicken and marinade into  roasting tin and sprinkle with a generous pinch of salt. Roast for 45 minutes, turning the pieces over halfway through,

Serve with the juices poured over and around. Green salad is delish side. As are french fries (but then I always think french fries constitute an excellent side…)

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This entirely lovely picture is from the fabulous blog (which is new to me), My Little Expat Kitchen – written by Magda, a Greek expat living in The Netherlands. (I will be perusing it more anon). She, too, cooked Rachel Khoo’s lavender chicken – the results of which are above. (Ours did not, sadly, look this pretty.)

Images: Rachel Khoo, The Telegraph, My Little Expat Kitchen

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1 Comment

  • Reply
    Roberta j Taylor
    October 5, 2015 at 11:56 pm

    Wow Rachel, this is so Delicious!!!!! Just finished eating. I love it my husband enjoyed it as well. I did reduce the sauce so yummy!!! Thank you for this recipe.
    Peace

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