Smoked Chicken Thighs with Saffron & Orange Blossom Caramel, Hazelnut Dukkah and Basil (+Others!)
During lockdown a lot of folk are having a good look in their cupboards and using stuff up that’s been hanging around for a while. I found a bottom of Orange Blossom flower water in the cupboard and remembered the dish – Smoked Chicken Thighs with Saffron & Orange Blossom Caramel, Hazelnut Dukkah and Basil.
I cooked this before and really enjoyed it, time to cook it again.
This recipe is from Berber and Q by Josh Katz:
The Prep:
In a bowl I mixed sumac, Aleppo chilli flakes, garlic powder, turmeric, salt, pepper, ground coriander and soft dark brown sugar then added the chicken and mixed it thoroughly.
The Cook:
I fired up a full chimney of Whittle and Flame charcoal in the Napoleon Pro 22 then cooked the chicken indirectly on the cooler side.
Flipped them
As they approached 70°C I moved them to the direct side, skin side down to crisp it up a bit.
Whilst the chicken had been cooking I had made the Saffron Orange Caramel with orange juice, caster sugar, saffron water and orange blossom flower water. Once the chicken was ready I added it to the pan and mixed it in the caramel.
Time to Eat:
Topped with flat leaf parsley (I didn’t have any basil!), Aleppo chilli flakes and Hazelnut Dukkah (I had some left from a previous cook from this book)
SUMMARY:
Another great cook from the Berber and Q book, I can’t rate this book highly enough. It’s just fantastic!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Indirect then finished direct |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | None |
| Cook temperature: | 180°C |
| Cook time: | 40 minutes |
| Internal temperature: | 75°C |
| Notes: | No major changes, a great meal! |
This recipe is from Berber and Q by Josh Katz:
Also cooked this week:
Margherita Pizzas:
I have been cooking the same pizza dough recipe from The Pizza Bible for ages now, time to move on!
A friend of mine made the Poolish dough and sent me photos which looked fantastic. I had a search of the blog and saw I had made it before and really enjoyed it. Poolish time!
I decided to make the Margherita pizzas from the book using the Poolish. This one couldn’t have come out any better!
One for the kids, my youngest won’t eat any “green bits” so one half has no basil!
My one, so tasty!
I was impressed with the taste of the dough, it’s definitely a better recipe. I will need to do it more often!
This recipe is from The Pizza Bible by Tony Gemignani:
Loved cooking on the Ooni Pro again, such a cracking bit of kit. If you fancy buying an Ooni or have one already have a look at my Ooni blog page:
Sweet Potato Lamb Hash
Another dish from the Berber and Q book. 1st time I have cooked this one too.
So colourful!
Close up!
I have to say, this dish blew me away. It was incredibly tasty! Pretty easy to prepare and cook but so, so good. If you have any lamb mince make it!
This recipe is from Berber and Q by Josh Katz:
Whole Chicken Musakhan
Another cook from the Berber and Q cookbook, first time cooking this one too.
I made the Jerusalem salad to start:
Nice!
Chicken from Fosse Meadows:
Shawarma rub applied:
Into the Kamado Joe Big Joe (Indirect)
Basted with Shawarma spiced glaze:
Flat breads with charcoal cooked onions in olive oil, date syrup and sumac then topped with the chopped chicken, pine nuts and almonds then flat leaf parsley, za’atar and rapeseed oil.
Cracking!
Another great dish from the book, nice to get a rest from the traditional Sunday roast too.
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs