Another recipe for chicken thighs from Nigel Slaters ” The 30 Minute Cook” (1994)
Ingredients
- 2 plump cloves garlic peeled
- 2 tsps sweet paprika
- 2 tsps ground cumin
- 1/2 tsp freshly ground black pepper
- 4 tbsps olive oil
- 6 free range chicken thighs on the bone
- 1 medium onion, finely chopped
- 1 tsp saffron
- 2 tsps ground turmeric
- 4 oz green olives stoned
- 2 large unwaxed lemons
Servings:
Instructions
- Crush the garlic cloves to a paste with a little salt in a pestle and mortar. Mix in the paprika, cumin, black pepper and half the olive oil.Toss with the chicken and leave for as long as you can.
- Heat the remaining oil in a shallow casserole. Add the chicken pieces and cook, turning, until golden on all sides. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan and cook until golden, then add the saffron, turmeric and olives. Cook over a medium heat for 2 mins then return the chicken to the pan.
- Pour over the juice of a lemon and 8 fl oz cold water. Slice the other lemon and add to the pan. Bring to the boil, cover and simmer for about 15 mins until the chicken is cooked, basting regularly.
- You will need about 5 tbsp of the sauce per person, so if too much remains boil hard to reduce slightly. Check seasoning.
- Serve with the sauce spooned over and couscous or rice.
Share this Recipe
Powered byWP Ultimate Recipe
This is one of my favourite Slater recipes!