I always love an excuse to buy a new ingredient (currently looking for a UK supplier of mahlab for a Claudia Roden recipe)
or even better, a new bit of kitchen equipment, so I loved Anthony’s recipe which involved buying a chicken brick way back in August 2016.
I wrote about the excitement of this purchase and dreamed of all the things I would cook in it. I have used it precisely ONCE since then (I made a loaf of bread in it). Shame on me. I have my eye on an Eartha Kitt recipe for a rabbit cooked in a chicken brick though…
My lovely penpal Kristen Frederickson (author of the fabulous cookbook Tonight at 7.30)
and her feedback cracked me up. She had ISSUES with her chicken brick (she too bought one just for this recipe). Here is hers…
Anthony Andrews’ Spicy Yogurt Chicken Cooked in a Brick
1 3⁄4 scant cups / 400g plain/natural yogurt – divided use
2 tablespoons fresh mint
2 x 1-inch pieces of fresh ginger
1 large clove garlic
1 teaspoon turmeric
1 tablespoon cumin seeds
1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon mixed spices [pre-made mix in the UK of spices such as cinnamon, coriander, caraway, nutmeg, ginger, cloves]
Put just over 1 cup / 230g of the natural yogurt into a blender and add all of the ingredients that follow. Process.
Pour mixture over chicken and marinade in the fridge overnight (or during the day for an evening meal).
Put chicken and sauce in a chicken brick, pre-soaked in water, and place in a COLD oven. Switch temperature to 400 degrees F / 205 degrees C / gas mark 6 and cook for one and a half hours, basting occasionally.
Slice or quarter chicken and keep warm. Pour juices and sauce from brick into a blender; add remaining yogurt and blend. Warm gently on top of the stove and pour over chicken.
Anthony suggests serving with brown rice or new potatoes and a green salad.