It takes just a handful of everyday ingredients to make Adam Liaw’s new chicken dinner winner
Turmeric and chicken are a classic combination on the Indian subcontinent, but here they work their way into a chicken bake that’s a mix of Mediterranean and Middle Eastern.
Ingredients
6 chicken thigh cutlets, bone in and skin on
1 tsp ground turmeric
salt and black pepper, to season
¼ cup olive oil
1 tbsp fennel seeds
2 brown onions, peeled and cut into eighths
1 cup chicken stock
juice and peeled zest of 1 lemon
200g green olives
1 sourdough baguette, to serve
Method
Step 1
Rub the cutlets with the turmeric, about 1 teaspoon of salt and a little black pepper and set aside for at least 30 minutes. Heat your oven to 180C fan-forced (200C conventional). Heat a large, low casserole dish over medium heat, add the olive oil and fry the chicken cutlets, skin down, until well-browned. Remove from the pan.
Step 2
Add the fennel seeds to the pan, followed by the onion, and fry for 3 minutes until the onion starts to brown. Add the chicken stock, lemon juice, lemon zest and olives and stir to combine. Place the chicken on top and bake in the oven for 30 minutes. Remove and stand for 10 minutes. Serve with a baguette to soak up all the juices.
Adam’s tip: Chicken thigh cutlets on the bone are a great cut for baking, but
if you can’t find them you can use Marylands or drumsticks.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
