Lemon Chicken with Rosemary and Furikake

Lemon Chicken with Rosemary and Furikake Mara Seaweed Furikake 30g Pouch - add to basket

The sauce is a melting pot of juices with rosemary, chilli and Furikake creating that moreish umami sensation.

Serves 4-6
Time 10 mins prep, 40 mins cooking 
Easy

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. 

INGREDIENTS

  • 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

METHOD

  1. Trim the chicken thighs of any scraggy bits of fat to make them neat. 
  2. Quarter the shallots lengthways.
  3. Heat the oil in a shallow ovenproof pan that is large enough to hold the thighs snugly in a single layer.
  4. 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.
  5. Pour off all but 1 tbsp of the fat from the pan (you can use the excess to sauté onions for an accompanying pilaf).
  6. 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.
  7. Turn the heat right down and cook for a further four minutes or so.
  8. Preheat the oven to 180°C/350°F/gas mark 4.
  9. Add the rosemary, wine and lemon juice to the pan and bring to the boil.
  10. Remove from the heat.
  11. 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.
  12. Chop the reserved garlic with the lemon zest and sprinkle over the top
  13. Serve with mashed potatoes or rice.

2 comments

  • I’m going to try this tomorrow. Only got a 2g sachet between w of us, so hopefully that’s enough to flavour the dish.

    Fi
  • This nearly blew my head off. I like a bit of heat but this was just hard work and we really didn’t enjoy it at all Moreish it was not. I would halve the amount of furikake and then might be able appreciate the different flavours

    Annie B

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