The chicken, preserved lemon and olive tray bake is inspired by my favourite Moroccan tagine and is packed full of flavour. It’s simple to make, too; just bung everything into a tray, pour over a little stock spiked with fragrant saffron and warming ginger, and let the oven do all the hard work.
Prep time: 10 minutes | Cooking time: 50 minutes
- 250ml warm chicken stock
- juice of 1 lemon
- a pinch of saffron
- 1½ tsp ground cumin
- 1 tsp ground ginger
- 8 chicken thighs (about 1kg), skin on and bone in
- 600g new potatoes, halved, and larger ones quartered
- 2 onions, peeled and quartered
- 100g pitted green olives
- 3 garlic cloves, crushed
- 2 preserved lemons, deseeded, skin and flesh finely chopped
- 2 tbsp olive oil
- a handful of coriander leaves, to serve
- Preheat the oven to 220C/ 200C fan/gas mark 7.
- Pour the stock into a heatproof jug and add the lemon juice, saffron, cumin and ginger. Whisk together and leave for a few minutes to infuse.
- Meanwhile, place the chicken in a large roasting tray with the potatoes, onions and olives. Scatter over the garlic, preserved lemon, olive oil, and a good pinch of salt and pepper. Toss together so that everything gets completely coated and arrange the chicken thighs skin-side up.
- Pour the stock into the tray and roast for 45-50 minutes, or until the chicken is cooked through and golden and the potatoes are tender. Scatter over the coriander and serve immediately.