Oven baked tangy chicken and vegetables

all details

This tangy baked chicken was the first bird I experimented with in my new wood-fired oven. I managed to hunt down a bio-dynamic free-range chicken that I carved into pieces and caressed with lots of molasses and a touch of orange juice. I spiced it a little, added in-season vegetables and baked slowly. Baste as you go and serve with cous sous or polenta, and pour the juices over the top.

Ingredients

  • 1 free-range organic chicken, cut into pieces
  • 3 tbsp extra virgin olive oil
  • 2 red capsicums, halved and seeded
  • 4 fresh artichokes
  • juice of half a lemon
  • 2 tbsp pomegranate molasses
  • 1 cup orange juice
  • 1/2 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup baby shallots, skinned and left whole
  • 4 garlic cloves, skinned and left whole
  • ¼ cup whole green olives
  • 2 tbsp preserved lemon, finely sliced
  • 2 tbsp fresh mint, roughly chopped
  • 2 tbsp fresh coriander, roughly chopped
  • 1 tbsp dukkah

Method

In a heavy-based frying pan add olive oil over a high flame and slowly seal each piece of the chicken until golden on all sides. Set aside.

Smear capsicums with a tablespoon of oil and place into a very hot grill to char the skin. Toss into a plastic bag to steam until cold then remove outer skin and slice into 2 cm lengths. Set aside.

To prepare the artichokes remove the outer fibrous leaves and a third of the spiny top and cut off some stem. With a pairing knife, cut around the heart of the choke, removing a little of the outer fibrous skin. Cut each artichoke into 4 and sit in a bowl of water with lemon juice.

Place the chicken pieces into a bowl and smear thoroughly with the pomegranate molasses, orange juice, salt and pepper. Put this mixture into a heavy baking tray or cast iron pan with the roasted capsicum slices, artichokes, shallots, garlic cloves and green olives.

Bake for 40 minutes in a pre-heated oven at 180C, basting regularly.

To serve

Once cooked, serve at the table topped with a sprinkling of the preserved lemon, mint coriander and some dukkah, accompanied by some cous cous or soft polenta.

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  • Main Ingredients - Chicken
  • Course - Main-course

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