Chicken Legs with Olives and Walnuts
Cooking may be long and slow, but the preparation of these chicken thigh is so quick that it’s a good idea to add them to your weeknight rotation. The stars of this recipe are salty olives, honey to sweeten the meat, crunchy walnuts and roasted lemon that season the whole dish. The chicken thigh may […]
Ingredients
- 4 whole chicken legs with skin
- 1 lemon, halved
- 1 tbsp (15 ml) olive oil
- 2 tsp curry powder
- 4 potatoes, scrubbed clean, cut into long wedges
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1 red bell pepper, seeded and chopped
- 3 tbsp (45 ml) olive oil
- 1/4 cup (25 g) walnuts, chopped
- 2 tbsp oil-packed dried black olives, pitted and chopped
- 2 tbsp green olives, pitted and chopped
- 1 tbsp (15 ml) honey, plus more for serving
- 1/4 cup (10 g) cilantro leaves, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the chicken in a large baking dish. Rub the chicken with the cut-side of the lemon halves and the oil. Coat with the curry powder. Season with salt and pepper. Arrange the lemon halves and potatoes around the chicken in the baking dish.
- Bake for 1 hour 10 minutes or until the chicken easily detaches from the bone and the potatoes are tender.
Cooking may be long and slow, but the preparation of these chicken thigh is so quick that it’s a good idea to add them to your weeknight rotation. The stars of this recipe are salty olives, honey to sweeten the meat, crunchy walnuts and roasted lemon that season the whole dish. The chicken thigh may stick to your fingers a little…and it’s perfect like this.