[RECIPE IN SHOW NOTES]
Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!
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Recipe
Serves 8
juice of 2 lemons
6 tbsp olive oil
1½ tsp ground turmeric
1½ tsp ground ginger
1½ tbsp honey
250ml dry white wine
1 whole head garlic, cloves chopped
16, bone in, skin-on chicken thighs
4 tbs drained capers in brine
200g pitted green olives
1 large or 2 small preserved lemons, cut into pieces, discarding the pips
1 bunch coriander, leaves chopped
salt and black pepper
Preheat the oven to 180C.
In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.
Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.
Serve sprinkled with chopped coriander.
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