don’t you just love alliteration in your food?… this dish sounds like some kind of dreadful ITV crime drama set in a sleepy Yorkshire village, starring Penelope Wilton as Valerie Marmalade, a sweet old dear with a zesty knack for solving crimes, alongside Richard Briars as Robert Mustard, a stubborn old ex-military man who has no time for his wife’s frivolity… in this episode, entitled ‘Chicken Thighs and Chickpeas’ the crime-fighting couple un-cover a local scandal involving an unscrupulous farmer who’s been stealing chickens from a local supermarket and passing them off as his own, meanwhile the new mystery resident of Frampton Hall calls them in when she discovers her collection of pearls has been stolen and replaced with chickpeas… what ever will they do… and when will dinner finally be served?
oh and yes… I am slowly going mad…
chicken thighs and chickpeas with marmalade and mustard
apart from the chicken thighs this is a proper store cupboard/ back of the fridge meal… it’s cheap, cheerful and packed with a deep sweetness that fills the house with tantalising aromas. The chickpeas add a nutty base to the dish, giving it a Middle-Eastern feel.
8 chicken thighs
2 carrots – chopped
2 medium red onions – quartered
1 tin of chickpeas
a glugg of white wine
a glugg or two of olive oil
3 tablespoons marmalade
1 tablespoon strong French mustard
seasoning etc
– throw everything into an oven dish, get your hands in and slather the mustard and marmalade over everything and finish with the veg beneath the chicken thighs, skin up.
– roast in a hot oven (190c) for 30 minutes, then turn the oven down to 170c (150c fan) and turn the thighs over for another 30 minutes, then turn them back again to crisp up for a further 10 minutes or so…. watch the chicken though because the marmalade turns black quickly, which you want but not too soon!
eat and of course, enjoy!
That photo is ravishing. I'm so grateful there are folks out there like you who just come up with something as fun as this. By the way, how is it that in Britain there is no special word for chickpeas? I mean you have your courgette (zucchini) and your aubergine (eggplant). Over here we have two names, the other of which is garbanzos. Then there's the Italians with their ceci beans.
I love a sleepy Yorkshire Village mystery and chicken thighs. This dish looks deliciously mysterious–just the way I like my dishes and mysteries.
Best,
Bonnie
You do some lovely and tantalising things with chicken thighs…looks very good! x
Genius writing, my dear! I think there's a bodice-ripping novel in you if you ever change your allegiance to chicken breasts! In the meanitime, carry on … XO!
PS – The color on those chicken thighs is incredible … can only imagine the caramelized flavour lurking … and one can never go wrong with chick pea pearls!
Mmmmmm – autumn on a plate!
LOL! Yes I agree, a torrid mystery murder set in the rural idyll of Yorkshire with sinister undertones! LOL! GREAT looking Autumn dish though and a nice way to use thighs too ~ looks fabulous and I applaud your literary skills in describing the dish!
Karen
hur hur have you seen my carrot, cardamom and coconut soup. yay for alliteration.
anyway, the chicken looks amazing! can definitely do with soem of that now!
http://mummyicancook.blogspot.com/2011/01/carrot-cardamom-and-coconut-soup.html
Another beautiful and flavourful chicken thighs dish Dom… as usual. The photo looks great too. And, no, you're not going mad 🙂
I love your sense of humor. You must be so much fun to be around!! The thighs, chick peas, marmalade and mustard all sound delicious to me. You need to write a cookbook just on chicken thigh recipes. You could have a blast with the title.
Well, I've lived and learned with you today. I thought Alliterations were just starting with the same letter; but no there's all manner of them. Like yours in fact.
Going to branch out to telly-writing as part of your world domination quest?
'Starring Penelope Wilton as Valerie Wilton' = best description ever. I'm pretty sure my parents have that show Sky Plus'd! Delicious, original combination of flavours.
Btw – everytime I click on your blog I get total kitchen envy. Love those units! x
'Valerie Marmalade' even. I got overexcited!
I'm looking forward to a series of Belleau village mysteries. What next? Beef in Beaujolais with beetroot?
Actually, your alliteration is far superior and far more delicious.
Love it! What a great load of ingredients – pretty sure I've got all of them. Now I know what's for dinner. Yum.
Tried this last night – fabulous dish! Made chickpeas taste so much better