• 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 |
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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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