Chicken Tray Bake with Olives and Boiled Lemon
This aromatic chicken tray bake from Claudia Roden is packed with olives and boiled lemon. It's a brightly flavoured dish that's especially good spooned over fluffy couscous.
From the book
The enticing aromas of mingled garlic, turmeric and ginger here are the same as those that waft over the food stalls every night in Place Djemaa el Fna, the great square in Marrakesh that during the day is taken over by Berber musicians, storytellers, comedians, fire eaters and snake charmers.
The sharp lemony flavours of one of the most famous Moroccan tagines work marvellously in this bake. It is very saucy and can be served with plain couscous or with mashed potatoes. It is the kind of easy dish. I make when I have many guests.
|juice of 2 lemons|
|6 tbsp||olive oil|
|1½ tsp||ground turmeric|
|1½ tsp||ground ginger|
|250ml||dry white wine|
|1 whole head of||garlic, cloves chopped|
|16||chicken thighs, bone in, skin on|
|120g||capers in brine, drained|
|200g||pitted green olives|
|1 large or 2 small||unwaxed boiled lemons, cut into pieces, discarding the pips|
|A bunch (25g) of||coriander, leaves chopped|
|salt and black pepper|
Preheat the oven to 180°C/160°C fan/gas 4.
In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.
Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.
Serve sprinkled with chopped coriander.