Roast chicken with quince alioli, parsley and crisp caper salad


You'll need

4 chicken thighs, bone in (about 220gm each) 250 ml (1 cup) extra-virgin olive oil 250 gm quince paste (see note) 2 garlic cloves, crushed Juice of 1 lemon, or to taste 1½ tbsp salted baby capers, rinsed in cold water and drained 2 cups (loosely packed) flat-leaf parsley, coarsely torn To serve: steamed green beans

Method

  • 01
  • Preheat oven to 200C. Place chicken in a roasting pan, drizzle with 50ml olive oil, season to taste and roast until golden and juices run clear when a skewer is inserted (12-15 minutes).
  • 02
  • Meanwhile, process quince paste and garlic in a food processor until combined then, with motor running, add 150ml olive oil in a thin steady stream. Add 1 tbsp lemon juice, season to taste and set aside.
  • 03
  • Heat remaining olive oil in a small frying pan, add capers and sauté over medium-high heat until capers are open and crisp (2-3 minutes). Remove from heat and transfer with a slotted spoon to an absorbent paper-lined plate. Season oil with sea salt, freshly ground black pepper and lemon juice, cool slightly, transfer to a bowl, add parsley and crisp capers and toss. Serve immediately with chicken, quince alioli and steamed green beans.
Note Quince paste, also known as dulce de membrillo, is available from delicatessens and select supermarkets.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool