Mediterranean-style Chicken with Olives
- 3 quarters of a preserved lemon
- 3 cloves garlic, crushed
- 4 stalks fresh oregano
- 1 cup table olives
- quarter of a cup olive oil
- quarter of a cup white wine vinegar
- one chicken, quartered or 4 bone-in leg-and-thigh pieces
- 8 small-medium potatoes, peeled, halved
- half a cup chicken stock
Image courtesy of Cuisine magazine.
Discard the flesh of the preserved lemon, leaving only the skin. Wash this then finely chop. Place in a bowl along with the garlic, oregano, olives, oil and vinegar and mix well.
Add the chicken pieces and toss to coat. Leave to marinade for 1 hour at room temperature or overnight in the refrigerator.
Preheat the oven to 180°C.
Place the potatoes in a saucepan and cover with water. Bring to the boil then drain well.
Place the chicken pieces in a roasting dish (reserve the marinade) and arrange the potatoes around them.
Season with salt and freshly ground black pepper then pour the marinade (including the olives) over the chicken and potatoes.
Finally, pour the stock over.
Roast for 1 hour, basting everything a few times during cooking.
John Hawkesby’s wine recommendation
Marisco Kings Bastard 2010