Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson
Lemon Chicken with Golden Onions and Green Olives
“With a nod to an unctuous Moroccan tagine, the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions when the chicken is cooked. Ground ginger withstands higher cooking temperatures than fresh ginger, without changing its flavour.” p.56
PREPARATION TIME: 25 minutes | COOKING TIME: 1 hour | SERVES: 6
3 garlic cloves, crushed
1 teaspoon ground cumin
½ teaspoon ground chilli
2 teaspoons ground turmeric
½ teaspoon freshly ground pepper
1 handful coriander (cilantro) leaves and stems, chopped, plus extra, finely chopped, to garnish
1 handful parsley, chopped
¼ cup (60 ml/2 fl oz) lemon juice
½ cup (125 ml/4 fl oz) olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
5 medium onions, thinly sliced
sea salt flakes
2 teaspoons ground ginger
1 lemon, thinly sliced
1 cup (250 ml/9 fl oz) water
1 cup (180 g/6½ oz) pitted green olives
Combine the garlic, cumin, chilli, turmeric, pepper, coriander, parsley, lemon juice and 2 tablespoons of the oil in a large bowl. Add the chicken and toss until evenly coated in the spice paste. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
Heat 2 tablespoons of the remaining oil in a large sturdy heatproof pan over medium–high heat. Working in batches, add the chicken pieces and fry for about 10 minutes, turning once until golden brown on both sides. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Put the onions in the pan with the remaining oil and add salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the onions soften.
Return the chicken to the pan with the ginger, lemon and water. Bring to a lively simmer and then reduce the heat to medium–low and cook, covered, for about 40 minutes, or until the chicken is cooked through. Test by piercing the meat near the bone with a fine skewer and if the juices run clear, the chicken is cooked.
Remove from the heat and scatter with the olives and extra coriander.
Lovely served with couscous or brown rice.