While there has been an outpouring of affection for Prince Philip following the announcement that he is standing down from public duty, I have found myself cursing the old consort (and I may not have used that word exactly). The cause of my temper is not the Duke himself (although I don’t find the man or his litany of ‘gaffes’ particularly endearing) but rather the awards scheme to which he lends his name.
You see, the Teen is just about to complete the bronze level Duke of Edinburgh award which culminates in two short hiking expeditions in the wilds of Britain (or in his case, a couple of miles south of the M25). It’s supposed to be character-building, giving our youngsters the opportunity to act and think independently, to demonstrate a level of maturity, responsibility and grit.
So when the Teen received his kit list (so comprehensive it would serve him well for a month on Bear Grylls’ Island never mind 24 hours in the South Downs) did he seize the initiative, bounding like an eager puppy to the nearest branch of Millets to stock up on duct tape and hiking socks, with a short diversion to Sainsbury’s to pick up Pot Noodles on the way home?
No, of course not.
Like the pampered pooch that he is, he handed the list straight to me, with all but two days to go, instructing me that I had to buy EVERYTHING on it lest he fail, oh and could I get some pasta with a stir-in sauce (NOT Dolmio), some crispy bacon and a pack of biscuits while I’m at it, tailing off with ‘what even is a Brillo pad, mum?’
So by day I have been frantically scouring South London’s outdoor retailers and hardware stores for a new wardrobe made entirely of nylon, a head torch, a first aid kit that would make a St John’s ambulanceman swoon and, very specifically, a triangular bandage with the dimensions 90cm by 127cm. By night, I have lain awake, troubled by such questions as, ‘how long can a human survive solely on custard creams and beef jerky?’, ‘do people still use Brillo pads?’ and ‘I wonder if Ocado stocks Kendall Mint Cake?’
And as I stare at the pile of rancid clothing he’s dumped by the machine on his return, the boots that have half of England caked on their soles and the mud ground into the hallway carpet, I have but one thought. It might be our teens who must endure the lengthy treks, the British weather, the tent building and – the horror – a weekend without access to a screen, but it’s us mums who deserve a medal.
Chicken shawarma with chickpea mejadra
Despite consuming a gazillion calories from all the crisps, chocolate bars and biscuits he managed to find space for in his rucksack, the Teen returned from his first trek absolutely ravenous. He’s off on his second expedition later today, so last night I made this, his current favourite supper, so he could fill his hiking boots as it were.
The recipe for the chicken is adapted from Berber & Q which owns the brilliant Shawarma Bar in Clerkenwell’s Exmouth Market. You will need a griddle pan or a barbecue but it’s worth the effort because it is absolutely delicious – just make sure you have a teen on hand, armed with a couple of Brillo pads, to help with the washing up.
The mejadra, a Middle Eastern dish of rice, lentils and onion is based on a recipe in Jerusalem by Ottolenghi/Tamimi. I didn’t have any lentils but the chickpeas worked just as well.
For the chicken
- 4 large boneless, skin-on chicken breasts, 8 thighs or 1 whole chicken jointed
- 100g natural yogurt
- 2 tbsp olive oil
- juice and zest of 1 lemon
- 1 clove garlic crushed
- 1 level tsp each of paprika, ground cumin, ground coriander and cinnamon
- 1/2 tsp each of sumac and cayenne
- 1/4 tsp each of ground cardamon, allspice, ground nutmeg and ground clove
- 1 tsp salt
For the tahini sauce
- 1 tbsp natural yogurt
- 1 tbsp tahini
- juice of 1/2 a lemon
- 1/4 – 1/2 clove of garlic, crushed
- cold water
To serve: pomegranate seeds; toasted pine nuts, pistachios or flaked almonds; chopped mint, coriander or parsley.
- Mix all the ingredients for the marinade together in a large bowl then add the chicken, stir to coat thoroughly, cover and marinate for at least four hours (overnight would be even better).
- Stir together the tahini sauce ingredients then add enough water to produce a consistency of thick double cream.
- Preheat the oven to 200°C (fan). Heat a griddle pan over a high flame (or fire up your bbq) and cook the chicken – in batches if necessary – skin side down for about four minutes until golden with discernible char marks. Turn over and cook for another couple of minutes then remove to a baking tray. Bake in the oven for 10-15 minutes more, until the chicken is cooked through.
- To serve, drizzle over the sauce and scatter on nuts, pomegranate seeds and chopped fresh herbs.
For the mejadra
I’ve used cup measurements for the rice and water as I find this easier and as long as your ratio is two parts rice to three parts cold water, your rice will always be fluffy.
- 2-3 red onions, finely sliced
- 2 tbsp plain flour
- 1\2 tsp salt
- flavourless oil for deep frying
- generous knob of butter
- 1 cup basmati rice
- 200g cooked chickpeas
- 1.5 cups cold water
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 level tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground allspice
- pinch of sugar
- salt and pepper
- Toss the sliced onions in the flour and salt and deep fry in batches in an inch of oil in a medium saucepan until golden brown and crisp (about 6 minutes). Drain on kitchen towel and sprinkle over a little more salt. Set to one side.
- Discard the oil, wipe out the pan and add the butter. Fry the cumin and coriander seeds for a minute then add the rice, the rest of the spices, the sugar and seasoning and give it a good stir. Add the chickpeas and water, bring to the boil, clamp on a lid and turn the heat down as low as it will go, then simmer for eight minutes or until all the water has been absorbed. Remove the pan from the heat, remove the lid and cover the pan with a clean tea towel then replace the lid and leave to stand for five minutes.
- When ready to serve, stir half the onions into the rice with a fork, tip onto a serving dish and sprinkle over the remaining onions.