Ken Natton
Über Member
Ingredients
Marinade
Squeeze the juice of four lemons
Freshly crushed black peppercorns
Clear runny honey (‘a good dollop’)
Wholegrain mustard (a large teaspoon)
Crushed garlic (‘a few cloves’)
Chicken
Nigel Slater recommended using boned thighs - maybe 10 or a dozen of them
Garnish
Preserved lemon (skin only) sliced
Green olives sliced
Fresh flat-leaf parsley coarsely chopped
Method
1. Mix the marinade ingredients together in a bowl and add the chicken. Marinate for at least an hour, but if you can, Nigel Slater said, marinate them for ‘as long as possible’.
2. When ready to cook, lay the meat out in an oven proof dish, salt the meat and pour the marinade over.
3. Cook in a ‘hot’ oven for 45 minutes, turning half-way to ‘make sure all of the chicken gets sticky’.
4. The preserved lemons are whole, but Nigel Slater demonstrated taking out the soft middle and slicing the skins into strips. Mix with the sliced green olives and the flat leaf parsley. Ideally you want parsley with good big leaves and you want to cut it quite coarsely. I’m not 100%, but I think in my memory, Nigel Slater might even have torn it rather than cut it.
5. Sprinkle the garnish over the chicken and serve.
Marinade
Squeeze the juice of four lemons
Freshly crushed black peppercorns
Clear runny honey (‘a good dollop’)
Wholegrain mustard (a large teaspoon)
Crushed garlic (‘a few cloves’)
Chicken
Nigel Slater recommended using boned thighs - maybe 10 or a dozen of them
Garnish
Preserved lemon (skin only) sliced
Green olives sliced
Fresh flat-leaf parsley coarsely chopped
Method
1. Mix the marinade ingredients together in a bowl and add the chicken. Marinate for at least an hour, but if you can, Nigel Slater said, marinate them for ‘as long as possible’.
2. When ready to cook, lay the meat out in an oven proof dish, salt the meat and pour the marinade over.
3. Cook in a ‘hot’ oven for 45 minutes, turning half-way to ‘make sure all of the chicken gets sticky’.
4. The preserved lemons are whole, but Nigel Slater demonstrated taking out the soft middle and slicing the skins into strips. Mix with the sliced green olives and the flat leaf parsley. Ideally you want parsley with good big leaves and you want to cut it quite coarsely. I’m not 100%, but I think in my memory, Nigel Slater might even have torn it rather than cut it.
5. Sprinkle the garnish over the chicken and serve.
