Tangy roast chicken thighs

"This recipe has many guises at my place, sometimes crushed olives appear as capers or caper berries – but there's always lemon and chicken thighs, parsley, crispy skin and loads of amazing sauce. I love to serve this dish in the pan at the table, so everyone can get the piece they like and mop up the pan sauces with crusty baguette."

Tangy roast chicken thigh cutlets Credit: Adam Liaw

• serves

  4

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 650 g chicken thigh cutlets, bone in, skin on
• salt flakes and ground black pepper
• 3 tbsp extra virgin olive oil
• 1 tsp turmeric powder
• 185 g (1½ cups) pitted green olives, crushed
• 2 garlic cloves, roughly chopped
• 1 tsp ground sumac
• 1 lemon, grated rind and juice (about ¼ cup juice)
• 75 g unsalted butter
• 1 cup flat-leaf parsley, roughly chopped
• crusty baguette, to serve

Resting time: 10 minutes

Instructions

1. Place the chicken thighs in a large bowl and sprinkle over a large pinch salt and pepper and 2 tablespoons olive oil, then combine well with your hands. Sprinkle over the turmeric and use tongs or a spoon to coat well (turmeric stains your hands, you can use plastic gloves if you prefer). Set aside.
2. Heat a frying pan large enough to fit all the chicken pieces comfortably over medium-high heat. When the pan is hot, add the chicken (reserving any oil left in the bowl), skin side down and cook, turning regularly for 8-10 minutes or until the skin is golden brown and crisp. Turn the chicken over and cook for another 5 minutes or until the underside is golden and cooked. Remove the chicken from the pan and set aside.
3. Return the pan to medium heat and add any remaining oil from the bowl plus another tablespoon of oil. Add the olives, garlic and sumac and cook, stirring occasionally for 2-3 minutes or until the garlic is translucent. Add
4. 60 ml (¼ cup) water to the pan with the lemon rind and juice, stirring to scrape up the browned bits in the pan. Simmer for 3 minutes, then stir in the butter until melted and well combined. Taste for seasoning and add a little more salt and pepper if needed.
5. Return the chicken to the pan, skin side up so the skin stays crisp. Cook over medium heat until the sauce is reduced by half.
6. Transfer to a serving platter and pour over the sauce and crushed olives, or leave in the pan and take to the table. Scatter with parsley and serve with a crusty baguette for the juices.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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Watch The Full Episode Here

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