Maggie says wings; I say thighs. I like a bit of meat on my bones! This recipe is from her book Harvest (our March Cookbook Club choice) which covers food for the four seasons. Maggie is a well-loved icon of the Australian food scene. There's been some tragedy in her life, as her daughter Saskia, who was a specialist poultry and pig supplier, died in her sleep when she was in her mid-40s, of no known cause.
It's interesting to see how food changes over the years. This book was published about 20 years ago, and I think it's showing its age somewhat. There has been some robust discussion in the Club as to her methods and recipes. I've adapted this one a bit, and others have mentioned having to change up the recipes they've made, too.
And oddly, I have found her recipes a bit lacking in flavour, which is why I added extra ingredients. Same with the other dish of hers I've made for Cookbook Club. Strangely bland food! Then again, she doesn't like chilli or a lot of spices, as per the TV show she did with a local chef :=) He was forever cutting out the chillies so Maggie could taste the food.
|the next night!
2 tsp Szechuan peppercorns
peel of 2 oranges
3 cloves garlic, finely chopped
3-4 tsp fresh ginger, finely chopped or grated
3 French/golden shallots, finely chopped
2 Tbs Tamari or soy sauce (gluten-free)
20 mL/0.67 oz peanut oil (or vegetable oil of your choice) - see Notes
20 mL/0.67 oz sesame oil - see Notes
sea salt and black pepper, to taste
750g./26 oz chicken pieces - thighs, wings, whatever - skin-on, skin-off, boneless, with bones - you choose: see Notes
handful of herbs for serving - I used chives and parsley
Serve with rice and/or quinoa and steamed vegetables
Firstly toast the szechuan peppercorns in a small, dry frypan - keep an eye on them as they may burn if you grab a coffee or a loo break
Maggie says to crush them using a mortar and pestle, which I did but it took forever and wasn't very efficient, so I suggest bunging them into a small food processor!
Make a marinade in a large bowl, with all the ingredients except the chicken pieces and the herbs; give it a good stir and throw in the chicken
Stir till the chicken is well-coated, cover the bowl, and into the fridge it goes for 4 hours
After the 4 hours, when you're ready to cook, either place the chicken thighs and its marinade into your pre-heated oven at 190C/375F for about 30 minutes, or do what Maggie says - if you're using wings - and bake at 220C/430F for 12 minutes!
Rest it for a few minutes, then add the herbs, and more salt and pepper if you wish, and serve with the rice and veg.
Maggie uses 2 kg/4.4 lb of wings!
I used sunflower oil as I didn't have peanut oil; I also reduced the amount of oil that Maggie suggests from 60 mL for each oil, to 20 mL, but you could use a bit less or a bit more, esp. if using the 2kg of wings
She doesn't give any ideas as to what to serve this with, so I chose to add rice and veg. to our plates :=) I also decided to add herbs and seasoning to the dish
|gather your ingredients
|toast the peppercorns - carefully!
|make up the marinade
|give it a good stir
|and tip into a baking-paper-lined tray
|baked at 190C for 30 mins.
|we ate it with veg. in cheese sauce
|and with rice + quinoa the next day
This is a massive tome, weighing about 2.5 kilos! She shares over 350 seasonal recipes; chapters arranged in seasons and ingredients. Many interesting dishes herein :=)
|C. Sherry M.