Sometimes the God's are with you and sometimes they are against you. I can't tell you why, but this recipe for Roast Chicken Thighs with Preserved Lemon and Olive sure looked good. The problem was it was insipid when we made it. It has everything we like, but it didn't work for us. Maybe the cooking gods just took a day off. At any rate, if you happen to make it, and liked it let us know.
The Salad with Spec, Persimmons and Almonds was great however.
Roast chicken thighs with preserved lemon and olive recipe
The Telegraph
The chicken, preserved lemon and olive tray bake is inspired by my favorite Moroccan tagine and is packed full of flavour. It’s simple to make, too; just bung everything into a tray, pour over a little stock spiked with fragrant saffron and warming ginger, and let the oven do all the hard work.
Ingredients
250 ml warm chicken stock
Juice of 1 lemon
Pinch of saffron
1½ tsp ground cumin
1 tsp ground ginger
8 chicken thighs (about 1kg), skin on and bone in
600g new potatoes, halved, and larger ones quartered
2 onions, peeled and quartered
100g pitted green olives
3 garlic cloves, crushed
2 preserved lemons, deseeded, skin and flesh finely chopped
2 tbsp olive oil
Handful of coriander leaves, to serve
Method
1. Preheat the oven to 220C/200C fan/Gas 7.
2. Pour the stock into a heatproof jug and add the lemon juice, saffron, cumin and ginger. Whisk together and leave for a few minutes to infuse.
3. Meanwhile, place the chicken in a large roasting tray with the potatoes, onions and olives. Scatter over the garlic, preserved lemon, olive oil, and a good pinch of salt and pepper. Toss together so that everything gets completely coated and arrange the chicken thighs skin-side up.
4. Pour the stock into the tray and roast for 45-50 minutes, or until the chicken is cooked through and golden and the potatoes are tender. Scatter over the coriander and serve immediately.
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