Mediterranean Chicken Recipe
I
am a bit of a cookery book fanatic – which makes gift ideas very easy from my husband. Last Christmas he bought me a gorgeous book by Claudia Roden called Med. I have been trying out some of the recipes and this one turned out a real cracker. A real easy tray bake with no complicated ingredients perfect for a quick supper after work.
Chicken with olives and boiled lemon. Serves 8 2 small unwaxed lemons Juice of 2 lemons 6tbsp olive oil 1 1/2 tsp ground turmeric 1 1/2 tsp ground ginger 1 1/2 tbsp honey 250ml dry white wine 1 whole head of garlic – cloves chopped 16 skin on bone in chicken thighs 120g capers in brine, drained 200g pitted green olives Bunch of coriander leaves chopped Salt and black pepper
12 | SKWilmslow & Alderley Edge - March/April 2022
First put the 2 small lemons into a pan of cold water and put a saucer over them to stop them floating. Bring to the boil and them simmer for 30 minutes until they are very soft. Chop them up discarding the pips and then set them aside for later. Pre- heat the oven to 180C or 160C in a fan oven. Mix up the lemon juice in a large bowl with the oil, turmeric, ginger, honey, wine and some salt and pepper. Whisk the mixture well then add the garlic and chicken pieces turning well to coat. Put the chicken pieces in a large roasting pan skin side up dotting the olives, capers and lemon pieces in amongst them. Pour over the liquid from the bowl and bake for around an hour or until the chicken is cooked through. Serve sprinkled with the coriander and some cous cous.
