A couple of days ago I saw a photo published on Instagram by Sami Tamimi (the less well-known co-author of the brilliant cookbook "Jerusalem", written in conjunction with YotamOttolenghi)
Full of fresh, punchy flavours, this saffron chicken and herb salad is adapted from a recipe in YotamOttolenghi and Sami Tamimi’s wonderful book Jerusalem, the chefs at Ottolenghi in Belgravia
This is a recipe that I have concocted myself, with inspiration from Yotam Ottlenghi, whose TV series "Ottolenghi's Mediterranean Feast" we have recently been watching
The book for November was Jerusalem, a cookbook by YotamOttolenghi and Sami Tamimi. We tasted our way through many amazing dishes including open kibbeh, Maqluba (a layered dish of rice chicken and vegetables), lemon leek meatballs, and roasted sweet potatoes and figs to name but a few
I honestly think that I have learned an enormous amount from him as regards spicing curries, not to mention what I've learned from watching YotamOttolenghi's bold spicing of his food
I was browsing through YotamOttolenghi’s cookbook, Jerusalem, and was inspired by a unique recipe for roasted chicken with clementines and Arak, an anise-based Lebanese spirit
chefs (YotamOttolenghi, for one) and it seemed an interesting way to cook. The chicken cooked beautifully, sat on top of the couscous and underneath all the vegetables
