Lemon Chicken with Rosemary and Furikake
The sauce is a melting pot of juices with rosemary, chilli and Furikake creating that moreish umami sensation.
Time 10 mins prep, 40 mins cooking
This delicious chicken recipe is from the reliable Diana Henry which we tried with seaweed from the Mara range. The Dulse within Mara's Furikake blend holds the fifth taste umami, which, combined with the chilli flakes makes this dish incredibly moreish and comforting.
- 3 tbsp Furikake
- 6 large chicken thighs on the bone
- 8 banana shallots, peeled
- 4 garlic cloves, finely chopped
- 3 sprigs rosemary
- 1 tbsp olive oil
- 75ml dry white wine
- Juice and grated zest of ½ lemon
- Trim the chicken thighs of any scraggy bits of fat to make them neat.
- Quarter the shallots lengthways.
- Heat the oil in a shallow ovenproof pan that is large enough to hold the thighs snugly in a single layer.
- Using the hob, quickly brown the chicken on both sides over a medium-high heat – you don’t want to cook them through, just get some colour. Remove the thighs and put them on to a plate.
- Pour off all but 1 tbsp of the fat from the pan (you can use the excess to sauté onions for an accompanying pilaf).
- Add the shallots to the pan and cook for about three minutes to colour these as well, then add three of the garlic cloves and the Furikake.
- Turn the heat right down and cook for a further four minutes or so.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Add the rosemary, wine and lemon juice to the pan and bring to the boil.
- Remove from the heat.
- Lay the chicken thighs skin-side up on top of the shallots, adding any juices that have come out of the chicken, and cook in the oven uncovered for 25 minutes. Check that the chicken is cooked through – the juice that runs out should be clear, not pink.
- Chop the reserved garlic with the lemon zest and sprinkle over the top
- Serve with mashed potatoes or rice.