Roast chicken with quince alioli, parsley and crisp caper salad
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Serves
4
Cooking Time
Prep time 10 mins, cook 20 mins
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4
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chicken thighs, bone in (about 220gm each)
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250 ml (1 cup)
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extra-virgin olive oil
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250 gm
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quince paste (see note)
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2
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garlic cloves, crushed
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Juice
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of 1 lemon, or to taste
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1½ tbsp
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salted baby capers, rinsed in cold water and drained
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2 cups
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(loosely packed) flat-leaf parsley, coarsely torn
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To serve:
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steamed green beans
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1
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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).
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2
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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.
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3
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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.
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Note Quince paste, also known as dulce de membrillo, is available from delicatessens and select supermarkets.
RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Adelaide Lucas and Mia Asker