Preserved lemon, saffron and olives bring Middle Eastern flavours to this easy chicken tray bake and the potatoes soak up the delicious juices from the chicken. The lemon curd glaze is optional but it does provide an unusual sweet citrus taste to the chicken. I served this dish with a crisp green salad.
Ingredients (serves 2-3)
750g chicken thighs (skin on, bone in)
2 large cloves of garlic, grated
150ml white wine
Juice of 1 lemon
4 banana shallots
350g waxy potatoes, peeled and cut into thick slices
Salt to sprinkle
8-10 olives
2 large preserved lemons, quartered
Bay leaves
A large pinch of saffron
1 tbsp lemon curd (optional)
Fresh green herbs to scatter over
Method
Ingredients (serves 2-3)
750g chicken thighs (skin on, bone in)
2 large cloves of garlic, grated
150ml white wine
Juice of 1 lemon
4 banana shallots
350g waxy potatoes, peeled and cut into thick slices
Salt to sprinkle
8-10 olives
2 large preserved lemons, quartered
Bay leaves
A large pinch of saffron
1 tbsp lemon curd (optional)
Fresh green herbs to scatter over
Method
- In a large bowl, whisk together the grated garlic, lemon juice and wine. Add the chicken thighs and turn them to coat. Cover and marinate for an hour - longer will be fine.
- Heat the oven to 170C.
- Halve the banana shallots lengthwise and peel off the outer skin.
- Place the potatoes on the base of a large baking dish. Sprinkle with salt.
- Remove the chicken pieces from the marinade and place on top of the potato slices. Poor the marinade over.
- Tuck the shallots, olives, pickled lemon, olives and bay leaves around the chicken thighs and ccatter the saffron over the dish. Sprinkle with salt.
- Bake for 1 hr (or until the potatoes are tender) basting occasionally.
- To finish, loosen the lemon curd with a little water and brush over the chicken thighs to form a shiny glaze. Scatter some green herbs over the dish (I used thyme).
