2 red onions, cut into wedges
1 large yellow pepper, cut into 3cm pieces
2 large carrots, cut into 2cm rounds on the diagonal
4 small, preserved lemons, any seeds removed and finely chopped
2 teaspoons paprika, plus a sprinkle more for the chicken
2 teaspoons coriander seeds
3 tablespoons olive oil, plus a little extra to drizzle on the chicken
8 chicken thighs with skin on, trimmed of any excess fat
100g Mrs Bridges Onion Marmalade with Black Olives and Balsamic Vinegar
200g baby spinach or use larger spinach leaves or chard*
100g stoned olives, either black, green or a mixture
15g coriander, finely chopped
*If using larger spinach leaves or chard remove the stalk and roughly chop the leaves.
Follow The Recipe
Preheat the oven to 180°C fan.
Put the wedges of red onion, chopped pepper and carrots and finely chopped preserved lemon into a large roasting tin. Add the paprika, coriander seeds, olive oil, a couple of pinches of salt and a good grind of black pepper. Don’t add too much salt as the preserved lemon and olives are both salty. Mix well so all the vegetables are coated in the spices and seasoning.
Nestle the chicken thighs, skin side up, into the vegetables. Drizzle a little olive oil over each chicken thigh and then sprinkle with a little more salt and some paprika. Put the dish into the oven and roast for 35-40 minutes.
Take the dish out of the oven, and check the chicken is cooked by cutting into the fattest chicken thigh to see if any pinkness remains. If the chicken isn’t cooked pop everything back in the oven for another 5 minutes and check again.
Once the chicken is cooked add the Mrs Bridges Onion Marmalade and the stoned olives and stir gently to mix into the vegetables without disturbing the chicken, as you want it to stay skin side up. If you are using larger spinach leaves or chard, add the chopped leaves now and stir them in. Put the dish back in the oven for 10 minutes
Take the chicken out of the oven. If you are using baby spinach leaves add them now; they will wilt in the residual heat. Sprinkle over the chopped coriander and serve immediately. This is delicious served with couscous and yoghurt.
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