Roast chicken with preserved lemons and olives

Do you remember a month or so ago I posted how to preserve your own lemons? 4 weeks later, I return to Spain and there were those jarred lemons, sitting in the same place, totally transformed. If I think about it, they probably made there way into 8 out of 10 dishes that week.

This one was my favourite, served with quinoa, grilled leeks and peas. 

Serves 3 or I suppose 6 if you had one each.

6 chicken thighs

1 preserved lemon

1 pot of natural yogurt (200g)

1 tsp of cumin, 1 tsp coriander, 2 tsp Garam masala

4 cloves of garlic, crushed/grated

zest and juice of one fresh lemon

parsley

Salt and pepper

Black Olives

Mix dry spices into the yogurt with the lemon juice and rind, salt and pepper and garlic.

Pop back in fridge, covered, for at least 4 hours.

Oil a hot griddle and brown the thighs until caramalised (6 minutes)

Now roast the chicken with any left over marinade in a hot oven (190C) for approx 20 mins, depending on size of thighs.

Chop preserved lemon (having scraped out the pips and pith) and toss in grill pan. Now,  sprinkle on the top with chopped parsley and olives.