I learned this from my dear friend Phillip who calls it ‘chicken all in.’ You can add whatever aromats you have in the fridge, but bay leaves and thyme go particularly well.
- 4 chicken thigh cutlets, skin on
- extra-virgin olive oil
- sea salt flakes, to taste
- 6 fresh dates, pitted and halved
- 85 g (½ cup) green olives
- 2 bay leaves
- 4 sprigs thyme
- 1 preserved lemon, pith removed, rind coarsely chopped
- green salad or steamed broccoli, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 220°C.
- Drizzle the chicken generously with oil, season with salt and rub into the chicken to coat well.
- Place all the remaining ingredients in a baking dish. Place the chicken on top, scatter with a little of the preserved lemon pith and a grind of black pepper and bake for 20 minutes or until the chicken is golden and cooked through.
- Serve with a green salad or some steamed broccoli, with all the pan juices poured over the top.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.