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Perfect Roast Chicken with Salsa Verde

Posted on by The Olive Oil Hunter

Perhaps you have brined poultry in heavily salted water to season and tenderize it. But dry-brining accomplishes the same thing without taking up as much space in your refrigerator. A hot oven promotes crisp, golden-brown skin. The salsa verde (green sauce) is a piquant and colorful accompaniment.

Ingredients

  • For the chicken:
  • 1 roasting chicken, about 4 pounds
  • 2 teaspoons sea salt, or more as needed
  • 2 teaspoons freshly ground black pepper, or more as needed
  • 2 tablespoons extra virgin olive oil
  • For the salsa verde:
  • 1 bunch scallions, trimmed, white and light green parts thinly sliced
  • 2 cups loosely packed herbs (mint, dill, chives, etc.), finely chopped
  • 1 garlic clove, minced
  • Zest and juice from a medium lemon
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon yellow mustard seeds

Directions

Step 1

Remove any giblets from the main cavity of the chicken as well as any large pieces of fat around the opening. 

Step 2

Dry-brine the chicken: Place the chicken on a rimmed baking sheet. Season it generously, inside and out, with salt and black pepper. Refrigerate, uncovered, for 12 to 24 hours. Transfer to a rack in a shallow roasting pan. (Line the roasting pan with foil for easier cleanup.) Tie the legs together with butcher’s string.

Step 3

When ready to cook, preheat the oven to 450°F for at least 30 minutes. Place the chicken in the roasting pan on the middle shelf of the oven and roast for 50 to 60 minutes, or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 165°F. Let the chicken rest for 20 minutes (uncovered).

Step 4

In the meantime, in a bowl combine the scallions, herbs, garlic, lemon (zest and juice), olive oil, salt, pepper, and mustard seeds. Taste, adding more salt, pepper, lemon juice, etc., to the mixture. It should be highly seasoned. Carve the chicken and serve with the salsa verde.

Serves 2 to 3 — Recipe adapted from notwithoutsalt.com

Lamb Tagine with Olives and Lemon

Posted on by The Olive Oil Hunter

My wife, Meghan, and I took advantage of our proximity to Morocco to spend a long weekend there. We fell in love with tagines and ordered several during our visit. If you don’t own a tagine—the large ceramic vessel with a conical top that seems unique to North Africa— use a Dutch oven to cook the stew. 

Ingredients

  • 1/4 cup extra virgin olive oil, plus extra for serving
  • 5 garlic cloves, peeled and minced
  • Two 2 1/2-inch strips of lemon zest
  • 2 teaspoons ground ginger
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper 
  • 4 cups water
  • 6 large carrots, thinly sliced
  • 1 onion, diced
  • 2 cups pitted green Picholine olives 
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • Pinch of saffron threads, crumbled
  • One 3-inch cinnamon stick
  • Kosher salt
  • 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces 
  • 1 cup at-leaf parsley, chopped
  • 1 cup cilantro leaves, chopped
  • 3 tablespoons fresh lemon juice
  • Couscous, for serving 

Directions

Step 1

In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick, and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. 

Step 2

Tip the lamb and spices into a large tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots, and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. 

Step 2

Spoon off any fat from the broth. Stir in the olives, season with salt, and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro, and lemon juice. (Discard the cinnamon stick.) Ladle into bowls and serve with couscous and extra olive oil for drizzling. 

Serves 8 — Recipe from Food and Wine, October 2008

Chicken with Romesco Sauce

Posted on by The Olive Oil Hunter

Originally concocted by shermen in Tarragona, Catalonia, olive oil- and nut-based romesco sauce is often served with seafood. This dish is perfect for a casual supper with friends. Accompany it with a green salad. 

Ingredients

  • For the chicken:
  • 12 skin-on, bone-in chicken thighs 2 tablespoons extra virgin olive oil, plus extra for serving
  • 3 sprigs of fresh thyme
  • 2 garlic cloves, peeled and roughly chopped
  • Sea salt and freshly ground pepper, to taste 
  • For the romesco sauce:
  • 2 whole red peppers, cored and seeded, cut into halves
  • 2 ripe tomatoes, stemmed and roughly chopped
  • 1 to 2 pieces of stale bread, crusts removed, roughly torn
  • 1 garlic clove, peeled and finely chopped
  • 12 toasted Marcona almonds, plus extra for serving
  • 12 whole hazelnuts, skinned
  • 6 tablespoons extra virgin olive oil 1 tablespoon Spanish sherry vinegar
  • 1/2 teaspoon ground cumin 1/2 teaspoon
  • Spanish smoked paprika (pimentón)
  • Salt and freshly ground black pepper to taste

Directions

Step 1

Preheat your oven’s broiler. Place the pepper halves, skin side up, on a broiler pan and broil until the skins are black, 3 to 5 minutes. Allow the peppers to rest for 10 minutes. Peel off the blackened skin, then coarsely chop the peppers. 

Step 2

Make the romesco sauce. In a food processor or blender, combine the peppers, tomatoes, bread, garlic, almonds, hazelnuts, cumin, and paprika. Slowly add the olive oil and sherry vinegar and blend lightly until you have a chunky paste with the consistency of pesto. Season with salt and pepper and set aside. The sauce is best if made the day before. (Cover and refrigerate if making ahead. Warm to room temperature before serving.) 

Step 3

Preheat the oven to 400°F. Drizzle the chicken thighs with olive oil and season with salt and pepper. In a large oven-safe skillet, brown the chicken thighs for 3 minutes on each side. Add the thyme and garlic. Place the skillet in the oven and roast the thighs, skin side down, for 30 minutes, or until cooked through. 

Step 4

Serve the roasted chicken thighs on a bed of romesco sauce, topped with some crushed almonds and a drizzle of olive oil. 

Serves 6 — Recipe adapted from Javier De La Hormaza, basconefoods.com 

Spanish Cod with Celery Salsa Verde

Posted on by The Olive Oil Hunter

We often detect celery leaf–like flavors in the superior-quality oils we deliver to your table and were excited to find the following recipe. It uses celery leaves in a deliciously creative way. 

Ingredients

  • For the salsa:
  • 1 small garlic clove, minced
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped celery leaves
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/3 cup extra virgin olive oil 
  • For the cod:
  • 2 skinless cod fillets (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 lemon wedges, seeded 

Directions

Step 1

Make the celery salsa verde: In a small bowl, combine the garlic, lemon zest, mustard, and salt. Stir in the celery leaves, mint, parsley, and 1/3 cup of olive oil. Taste for seasoning and adjust the salt as needed. 

Step 2

Pat the fillets dry with a paper towel and season with salt and pepper on both sides. In a large skillet, warm the remaining olive oil over medium-high heat. Carefully lay the fillets in the hot oil and cook until the sh separates into opaque white flakes. Transfer to dinner plates. Finish with a squeeze of fresh lemon and the celery salsa verde 

Serves 2 — Recipe adapted from Jamesbeard.org