5.0
(1)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 170°C/150°C fan-forced.
Step 2
Heat the oil in a large shallow cast-iron pan, large heavy-based saucepan or large casserole over medium-high heat. Season chicken and cook, turning, for 15 minutes until well browned all over. Set aside.
Step 3
Discard all but 1 tbs oil and reduce heat to medium. Add onion and crushed garlic and cook, stirring occasionally, for 5 minutes until softened. Add cumin and ginger and stir for 30 seconds. Add the stock and lemon juice, scraping bottom of pan with a spoon. Add the turmeric, stir to combine, then nestle in the chicken, skin-side up. Cover and bake for 30 minutes.
Step 4
Add potatoes and unpeeled garlic and bake, covered, for 30 minutes. Add preserved lemon and bake, uncovered, for 30 minutes.
Step 5
Meanwhile, place the olives in a small saucepan. Cover with cold water and bring to the boil. Strain and repeat once more. Add olives and chopped coriander to chicken and bake for 5 minutes. Serve with extra coriander and bread.
Your folders
cooking.nytimes.com
5.0
(1.5k)
Your folders
farmersgirlkitchen.co.uk
120 minutes
Your folders
thekitchn.com
Your folders
seriouseats.com
4.5
(6)
Your folders
themediterraneandish.com
4.7
(25)
Your folders
themediterraneandish.com
4.7
(34)
Your folders
whatscookingamerica.net
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
taste.com.au
4.6
(3)
Your folders
cooking.nytimes.com
5.0
(595)
Your folders
toriavey.com
4.8
(22)
5 minutes
Your folders
bonappetit.com
Your folders
mayihavethatrecipe.com
5.0
(2)
Your folders
growforagecookferment.com
5.0
(6)
Your folders
thekitchn.com
5.0
(1)
Your folders
cooking.nytimes.com
5.0
(293)
Your folders
allrecipes.com
4.9
(12)
54 minutes
Your folders
deliciousmagazine.co.uk
5.0
(2)
15 minutes
Your folders
epicurious.com
3.5
(18)
43200