One-pot spiced chicken with preserved lemon & green olives
This is a fuss-free quick and delicious chicken one-pot wonder, which really does use just one pot and will always impress!
80 ml (⅓ cup) olive oil
1 large chicken, cut into quarters
2 red onions, quartered
4 potatoes, quartered
2 teaspoons ground cumin
2 teaspoons fennel seeds
1 teaspoon ground turmeric
2 teaspoons ground coriander
A few thyme sprigs
3 fresh bay leaves
2 tablespoons finely chopped preserved lemon
175 g (1 cup) green olives
3 coriander sprigs, leaves picked and roots finely chopped
125 ml (½ cup) verjuice
1. Preheat the oven to 180°C. Drizzle half the olive oil over the base of a large heavy-based cast-iron casserole dish. Put the chicken pieces, skin side down, in the dish and brown over medium heat until golden. Turn the chicken pieces over and remove the dish from the heat.
2. Poke the onion and potato around and underneath the chicken. Scatter over the spices, thyme, bay leaves, preserved lemon, olives and chopped coriander root. Drizzle with the remaining oil, the verjuice and 125 ml (½ cup) of water. Cover with baking paper and the lid and bake for 1 hour.
3. Serve scattered with the coriander leaves.
Extract from Delicious Every Day by Anna Gare ($39.99, Murdoch Books) out now.