Roasted Rosemary Chicken with Walnuts, Grapes and Rice

Forget traditional roast, here is another alternative for your Sunday lunch,- Roasted Rosemary Chicken with Walnuts, Grapes and Rice. The flavours are rather subtle but yet sophisticated and very comforting at the same time. Grapes and nuts – couldn’t be better match, only if you add chicken and rice to it!

Original recipe came from a site called Good Eggs and asked for brown rice, however, I didn’t have it, used basmati one instead, the result was just as good, plenty of walnuts adds enough nutty flavour to the dish.

Highly recommend for dinner parties, as it is incredibly easy to prepare and perfect to please almost everyone (except those with the nut allergies).




1 pack of chicken thighs
1 bunch of red grapes
a few sprigs of rosemary
1, 1/2 cups of Basmati rice
a big handful of walnuts, roughly chopped
olive oil
salt & pepper


  1. Preheat oven to 220C, with a big cast iron skillet inside. Salt and pepper the chicken. When the oven is hot, remove the skillet and add a glug of olive oil to it. Then add the grapes and chicken – taking care to not crowd the pan too much with ingredients. Give the pan a little shake to distribute the olive oil on the grapes, tuck a few sprigs of rosemary between the grapes and chicken and place skillet inside the oven.
  2. While the chicken cooks, make a batch of rice, according the package instruction, depends on which rice you choose to cook.
  3. After about 35-40 minutes, the chicken should be done – check to see if the juices run clear and the flesh is white but still juicy. Remove chicken and grapes from the pan with tongs or a slotted spoon, taking pains to leave the drippings in the skillet.
  4. Dress the rice with a few table spoons of the chicken drippings, along with a handful of coarsely chopped walnuts and the grapes. After the chicken has rested for a few minutes, plate together and serve!

Rosemary Loaf Cake


Like many of us, I do have a copy of Nigella’s book ‘How to be a Domestic Goddess’. Over the years, we cooked a lot of recipes from this book, some of them more than once, but some of the recipes couldn’t hold my attention long enough (perhaps the lack of the picture along the recipe is the reason 🙂 Rosemary Loaf Cake was one of these neglected (by me) recipes, until fellow blogger Andrea from Ten More Bites wrote about this cake in her blog here. Maybe because of how she described it, or the presence of the picture, or addition of the apple sauce and the dollop of cream on the side, I don’t know what was the turning point, but I wanted to make this cake as soon as possible and I did. It has a lovely taste, texture and is delicately flavoured with rosemary.


(Originally by Nigella Lawson)


250g butter at room temperature

200g caster sugar

3 large eggs

210g self-raising flour

90g plain flour

splash vanilla extract

leaves from a 10cm stalk of rosemary, chopped small with scissors

4 tablespoons of milk


1. Preheat oven to 170C and grease and line a 23cmx13x loaf tin.

2. In bowl of electric mixer cream butter and add the sugar after the butter is very pale then continue creaming until smooth and light.

3. Beat in eggs one at a time, folding in a heaped spoonful of flour after each addition, and after this is mixed add the rest of the flour, then the vanilla and rosemary, using a rubber spatula for this.

4. Add milk, then scrape into tin.

5. Sprinkle over the extra sugar, if you wish, then bake for 50-60 minutes/until a skewer comes out clean.

6. Place tin on wire rack and when cold remove from the loaf tin.