This meal is by far my favourite chicken dish. The Palomar Cookbook is simple and amazing.
Makes: 6 serves
|8 Chicken thighs||$11.70|
|2 Tablespoon baharat spice mix||$0.25|
|2 Tablespoon ras el hanout spice mix||$0.25|
|2 Tablespoon olive oil||$0.30|
|1 Tablespoon rapeseed oil||$0.10|
|1 Tablespoon chilli flakes||$0.10|
|Juice of ½ lemon||$0.30|
|250g Green olives 250g, plain pitted||$2.50|
|8 garlic cloves||$0.50|
|1 Litre chicken stock||$0.50|
|2 x 400g cans tomatoes||$1.20|
|1 Teaspoon sugar||$0.05|
|1 Handful of parsley||$0.75|
|1 Handful of coriander||$0.75|
Start by rubbing the chicken with 1 tablespoon each of the baharat and ras el hanout spice mixes and some salt. Heat a wide, shallow pan over a medium heat, add the oils and then the onions and saute with a pinch of salt and the chilli flakes for about 10–15 minutes. When the onions have caramelised, add the garlic and saute for 2–3 more minutes. Meanwhile, heat up a large nonstick pan over a medium heat, add the thighs or legs, skin-side down, and let them crisp up as they slowly render their fat. Add half the stock to the onions and garlic. Meanwhile, when the thighs are nice and crisp on the skin side, flip them and sear on the other side as well. Season with a touch of salt and pepper, remove from the pan and leave to rest. Add the remaining stock to the pan and deglaze it with a wooden spoon, combining the residue from the pan with the onions, garlic and stock. This will add amazing flavour to your sauce. When the stock has reduced by half (when you’re left with about 500ml), add the tomatoes, olives, sugar and the rest of the spice mixes. Bring to the boil and then simmer for 10 minutes. Add the chicken and simmer for a further 20 minutes over a low heat. I like to turn the heat off and leave the dish to rest for at least 30–45 minutes before I serve, which binds all the flavours amazingly. Garnish with the chopped herbs and serve.
Its worth making both spice mixes as you will no doubt make this dish more than once over the autumn/winter period.
This recipe/picture originally came from The Guardian.