Easy to throw together and full of flavour and colour, this one-pot nourishing winter meals is always a firm favourite, says Amber Rose
Serves 4–6
4 free-range whole chicken legs
Handful of good quality black olives
Olive oil
2 teaspoons sumac
Large handful of sweet ripe cherry tomatoes
1 preserved lemon, sliced into thin rounds
Sea salt and freshly cracked or ground black pepper
Method
Preheat the oven to 180C/gas mark 4.
Wash and dry the chicken pieces and place in a roasting dish. Scatter the black olives on top, and drizzle with olive oil. Sprinkle with the sumac and some salt and black pepper.
Transfer the dish to the middle rack of the oven and cook for 30 minutes. Top with the cherry tomatoes and lemon slices then cook for a further 20–30 minutes – you want the tomatoes bursting, the lemons a little charred and the meat falling off the bone.
Serve while hot and fresh from the oven. I love to eat this chicken dish with a beautiful bitter raddichio salad.
Taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.
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