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Recipe: French-Spiced Chicken with Black Olives, Artichokes & Potatoes
The Worldly Traybake by Rukmini Iyer is packed with delicious oven-baked dishes that are also quick to get on the table. The 75 recipes are divided into 6 chapters and are based on different parts of the world. From South America to North Asia: Rukmini teaches you how to make surprising oven dishes with authentic flavors, such as this French-spiced chicken with black olives, artichokes and potatoes.
door Lauretta Baarends
“I love the combination of artichokes, olives and chicken. Together with potatoes, tomatoes and plenty of herbs, this simple traybake contains everything you need for a lazy weekend lunch. Excellent fuel for a long walk with the dog.”
How to make French-spiced chicken with black olives, artichokes and potatoes
- Preheat the oven to 200 °C.
- Place the potatoes, onion, tomatoes, chicken and lemon on a baking tray large enough for everything to fit in a single layer. Toss with the oil from the jar of artichokes (this may seem like a lot of oil, but the potatoes need it).
- Sprinkle everything, especially the chicken, with the sea salt flakes and some black pepper, and scatter the fresh herbs over the top. Place in the oven for 1 hour.
- Meanwhile, mix the drained artichokes and olives with the grated lemon zest, lemon juice and parsley.
- Pour this mixture over the potatoes 15 minutes before the end of the cooking time. Once the chicken is cooked, let it rest for 10 minutes and serve hot.
Title: The Worldly Traybake
Author: Rukmini Iyer
Price: €19,99
Publisher: Becht
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