Luke Mangan shares his favourite tapas recipe – Crispy Baby Chicken with Rosemary & Lemon, Salsa Verde.
By Luke Managan www.lukemangan.com
I don’t think there is anything better than sharing a meal with loved ones; over great food, quality wines and good conversation.
I love sitting down to a shared meal where everything is placed in the middle of the table and everyone can help themselves, I think that’s why I enjoy the concept of small plates and tapas so much at the moment. It gives everyone a chance to try a variety of different dishes and flavours. It creates a great buzz and interaction at the table and often helps create conversation too, especially if you are like me and love to talk about food!
I recently opened my first tapas & bar in Singapore earlier this year where our menu is based on a variety of small plates ideal for sharing. It’s great for people in a hurry looking for a light snack with a glass of wine or for those that like to linger with friends over a meal trying lots of different dishes.
This recipe is a dish currently served at my tapas & bar in Singapore and of course it is a great one for sharing, served with a glass of chilled white wine or if you are really in the spirit of tapas, a nice big glass of Sangria!
Enjoy!
Crispy Baby Chicken with Rosemary & Lemon, Salsa Verde
Serves 4
Ingredients
4 baby chickens
Salsa Verde
For the chicken marinade
125ml Tuscan blend olive oil
1 lemon juiced
zest of 1 lemon
¾ tbsp coriander seeds, toasted
½ tbsp coriander root
¾ tbsp fennel seeds, toasted
1 pinch dried chilli flakes
1 tbsp lemon thyme picked, finely chopped
2 tbsp rosemary, finely chopped
Method
Mix all the marinade ingredients together.
Coat the chickens in the marinade for 24 hours.
Take any excess oil off the chicken and reserve for later use.
On a hot char-grill place the chicken skin side down so that it becomes nice and charred
and then turn over to seal the other side.
Place on a baking tray in a pre-heated oven on 180 degrees and pour the remaining oil
and herbs over the chickens and bake for 10 minutes.
Remove from oven and rest for another 3-5 minutes.
Cut the chicken in 8ths and serve with salsa verde.
For the Salsa Verde
375ml extra virgin olive oil
2 garlic cloves
1 birds eye chilli, chopped finely
3 anchovies
2 tbsp Dijon mustard
25g capers
50 sultanas soaked in 3 tbsp hot port
150g flat leaf parsley
100 mint leaves
100g basil leaves
½ lemon, juiced
1 tbsp Cab Sav vinegar
75ml warm water seasoning
Method
Place all ingredients in a jug blender and blend well.
Season and use as required.
