WHAT TO EAT THIS WEEKEND

Lemon chicken with golden onions and green olives

Mediterranean one-pot meets Moroccan tagine – the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions

Posted

Brought to you in partnership with

Added on

Mediterranean one-pot meets Moroccan tagine – the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 60+ minutes
  • Cooking time 60+ minutes
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin 
  • ½ tsp ground chilli
  • 2 tsp ground turmeric
  • ½ tsp freshly ground pepper
  • 1 handful coriander (cilantro) leaves and stems, chopped, plus extra, finely chopped, to garnish
  • 1 handful parsley, chopped
  • 60ml lemon juice
  • 125ml olive oil 
  • 4 skinless bone-in chicken thighs
  • 4 skinless bone-in chicken drumsticks
  • 5 medium onions, thinly sliced
  • Sea salt flakes
  • 2 tsp ground ginger
  • 1 lemon, thinly sliced
  • 250ml water
  • 180g pitted green olives
  1. Combine the garlic, cumin, chilli, turmeric, pepper, coriander, parsley, lemon juice and two tablespoons of the oil in a large bowl. Add the chicken and toss until evenly coated in the spice paste. Cover the bowl with plastic wrap and marinate in the refrigerator for four hours.
  2. Heat two tablespoons of the remaining oil in a large sturdy heatproof pan over a medium-high heat. Working in batches, add the chicken pieces and fry for about 10 minutes, turning once until golden brown on both sides. Transfer the chicken to a plate and cover loosely with foil to keep warm. 
  3. Put the onions in the pan with the remaining oil and add salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the onions soften. Return the chicken to the pan with the ginger, lemon and water. Bring to a lively simmer and then reduce the heat to medium-low and cook, covered, for about 40 minutes, or until the chicken is cooked through. Test by piercing the meat near the bone with a fine skewer and, if the juices run clear, the chicken is cooked. Remove from the heat and scatter with the olives and extra coriander. Lovely served with couscous or brown rice.

RECIPE EXTRACTED FROM THE GOOD CARBS COOKBOOK

RECIPE EXTRACTED FROM THE GOOD CARBS COOKBOOK

THE GOOD CARBS COOKBOOK BY DR ALAN BARCLAY, KATE MCGHIE & PHILIPPA SANDALL

Published by Murdoch Books, photography by Alan Benson

£ 16.99

BUY
Tagged in:
Chicken and Turkey
Lemon
Entertaining

Tap below to add
the-pool.com to your homescreen

Close