This aromatic chicken tray bake from Claudia Roden is packed with olives and boiled lemons. It’s a brightly flavoured dish and very saucy especially good served with creamed potatoes.
Quoting Claudia Roden: “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 Marrakech that during the day is taken over by Berber musicians, storytellers, comedians, fire eaters and snake charmers”
The sharp lemony flavours are very Moroccan and work marvellously in this bake. It is the perfect kind of easy dish, for a relaxing evening.
INGREDIENTS Serves 4
1 large or 2 small unwaxed boiled lemons, cut into pieces, or you could use Preserved lemons
To make boiled lemons, put whole unwaxed lemons in a pan with water to cover. Put a smaller lid on top to keep them down as they float, and boil for about 30 minutes or until they are very soft when you press them. Drain them and leave to cool.
Pack them whole, pressing them into a jar, and cover with olive or sunflower oil. They will last a few weeks in the fridge. You can use them cut into pieces or blended to a paste.
METHOD
Preheat the oven to 180°C.
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.
Original Recipe Claudia Roden: Med
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