A super-simple and super lemony chicken that’s based on one of our favourite dishes ever: preserved lemon and olive tagine.
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This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Olive Oil
Chicken Thigh
Onion
Garlic Clove
Lemon
Kalamata Olives
Black Peppercorn
Ground Turmeric
White Wine
Chicken Stock
Parsley
Salt
Black Pepper
Bread
Check Out Fresh Mob
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Olive Oil
Chicken Thigh
Onion
Garlic Clove
Lemon
Kalamata Olives
Black Peppercorn
Ground Turmeric
White Wine
Chicken Stock
Parsley
Salt
Black Pepper
Bread
Unlock Mob Premium
Check Out Fresh Mob
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
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Step 1.
Pour the olive oil into a heavy-based saucepan and place over the lowest heat. Add the chicken thighs, skin-side down (you may need to do this in batches). Cook for 10 mins until the chicken skin is very crispy and the fat has rendered out. Remove the chicken and set aside on a plate.
Step 2.
Meanwhile, dice the onion and slice the garlic. Zest and juice 2 of the lemons (you want 100ml of lemon juice) and thinly slice the third lemon. Break apart the olives with your fingers, removing the stones.
Step 3.
Add the onion to the chicken fat and cook for 5 mins over a medium-high heat until lightly golden. Add the garlic, black peppercorns and turmeric and cook for 2 mins more.
Step 4.
Pour in the white wine to deglaze the pan and let the alcohol cook off for 5 mins, or until the onions are sticky.
Step 5.
Return the chicken pieces to the pan along with the chicken stock, lemon zest and juice, lemon slices and olives. Cover and cook for 15 mins until the chicken is cooked through.
Step 6.
Season with salt and black pepper and sprinkle with the parsley before serving with warm crusty bread. Enjoy!
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Notes (2)
G
Gary D.
4 months ago
Great dish; full of flavour and went beautifully with some good crusty olive bread. My 7 and 5 year old also loved, the only downside was we all had yellowy turmeric fingers for a while afterwards.
A
Arjun D.
5 months ago
I mean… *chef’s kiss*
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