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SSetting a limit of five ingredients per recipe really set Ottolenghi’s test kitchen in motion. Well, that either sends us spiraling into existential doubt, not least about what exactly an ingredient is. Everyone has salt and pepper, right, so we don’t need to include them in the count? What about white pepper: is it the same? Water is also not an ingredient – not something we have to go out and buy. But does that mean tinfoil is? Can we squeeze olive oil on a free pass? Or garlic? And what if something is just a serving suggestion rather than a built-in part of the recipe? How about we just put each ingredient in the title to emphasize how simple and short the ingredient list is? For a group of recipe geeks, counting to five has never felt so confusing. However, the results, I’m happy to report, are delightfully simple, uncomplicatedly delicious, and serve (well, regarding) five.
Chive Oil Chicken and Rice (pictured above)
It’s kind of like cheat’s traybake version of Hainanese Chicken Rice, only without the broth. It is very comfortable and easy to prepare and wash. The rice doesn’t even need to be rinsed before adding to the pan because you need all of its starch for stickiness. Search online for how to tap the bird or ask the butcher to do it for you. Serve with steamed or sautéed vegetables such as choy sum or pak choy.
preparation 25 min
cook 1 hour
Serves 4-6
170 g of fresh oniontrimmed
300 g paella or arborio rice
4 cloves of garlicpeeled and crushed
Fine sea salt
120 ml of olive oil
60 g of ginger rootpeeled and coarsely grated
1 chicken (2.3 kg), scattered
Kecap manisor soy sauce for serving (optional)
Chili oilfor serving (optional)
Preheat the oven to 220C (200C fan)/425F/gas 7. Finely chop 70g spring onions and set aside. Cut the remaining 100g spring onion in half lengthwise, then cut each half in half again lengthwise and place in the base of a 23cm round cast iron pan or 30cm x 26cm high-sided baking tray. Top with the rice, half the garlic and half a teaspoon of salt, then mix well and spread in an even layer.
Mix the remaining garlic in a small bowl with two tablespoons of butter, half the ginger and one teaspoon of salt. Using your fingers, loosen the skin from the chicken breasts and thighs, spoon half the garlic-ginger mixture under the skin, and rub the rest and another teaspoon of salt all over the outside of the bird.
Pour 600ml of water over the rice in the pan, shake the pan slightly to distribute the liquid evenly, then place the chicken on top. Cover tightly with foil then bake for 45 minutes or until juices run clear – test by piercing the thickest part of the leg with the tip of a sharp knife. Lift the foil, increase the oven to 240C (220C fan)/475F/gas 9 and roast for a further 15 minutes, until the skin of the chicken is lightly golden and the rice is slightly crispy around the edges. Remove from the oven, cover with foil and let rest for 10 minutes.
Place the remaining 90ml of oil in a small saucepan over a medium-high heat for two to three minutes until smoking. Add the remaining 30g grated ginger and cook, stirring, for a minute or two until soft. Stir in the reserved chopped spring onion and a quarter teaspoon salt, then remove from the heat.
Spoon half of the scallion butter over the chicken and serve with the rest in a bowl with kecap manis and/or chili oil on the side, if using.
Stewed beans in pods with chili pepper and garlic
When you slow cook beans in pods and shells, they become super soft and very tasty (if your beans aren’t particularly young and tender, use French beans or string beans instead). Serve with lemon tahini sauce, if desired, or a nice dollop of Greek yogurt.
preparation 5 minutes
cook 1 hour
Serves 4 as a appetizer or country
80 ml of olive oil
1 red hot red pepperstem, core and seeds removed and discarded, meat finely chopped (10g)
10 cloves of garlicpeeled and crushed
500 g of young beans in the pods
Fine sea salt and black pepper
1 tsp lemon juice
1 tsp cumin seedstoasted and coarsely crumbled
Chopped coriander leavesfor serving (optional)
From the top and tail of the bean pods, pull and discard the fibrous string running along each side of the pods, then cut the pods into 5cm pieces.
Place the oil in a large, lidded skillet over medium-high heat. Once hot, add the chilli and garlic and fry for two to three minutes until the garlic starts to turn golden.
Add the beans, half a teaspoon of salt and a good grind of pepper, cook, stirring, for another minute, then add 60ml water, reduce the heat to low, cover and simmer slowly, stirring occasionally, for 45 minutes . Remove from the heat, stir in the lemon juice, cumin and coriander, if using, and serve warm or at room temperature.
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