This is a dish that was drawn together by the necessity of a low maintenance dish that didn't need to many complicated ingredients (e.g. anything I had lying around the cupboard was fair game). The finished result was a real hit for the dinner party guest and myself. Will definitely be putting this together again very soon!
Ingredients:
4 chicken thighs, with bone and skin on
ca. 15 gr of butter
1/2 tablespoon olive oil
1/4 pickled lemon, just the rind finely chopped* (substitute with fresh zest)
2-3 sprigs of thyme, finely chopped
4-5 sprigs of sage, only roughly chopped
1 tablespoon of maple sirup (Maybe a little more for later on)
salt
pepper
1. Preheat your oven to 180°C. While it is heating up you can add all of the ingredients (except for the chicken) into a small bowl and let the heat from the oven melt the butter. You want the butter to just melt and this will only take a few minutes.
2. Put your chicken thighs into a baking dish and spread the sauce over them with a brush. Make sure the thighs are covered with it on all sides. Put them into the oven and let them roast for 40-45 minutes.
3. I pulled mine out ten minutes before they were done and drizzled them with an additional teaspoon of maple sirup per thigh.
Side dishes
Forked potatoes: Cook the peeled and diced floury potatoes until thoroughly soft. Drain them well and let them dry out in the pan for a minute. Crush them roughly with a fork and add salt, chopped spring onions and a little olive oil to taste.
Spring greens: Fry off one finely sliced garlic clove in a little olive oil. Add a couple of handfuls of frozen peas and two defrosted spinach cubes (or fresh). Give it a stir, put a lid on top and let it warm through. Season to taste.
*Making your own preserved lemons is really easy and so quick. My apologies for not having posted the directions yet. This will soon be remedied. They are fantastic to cook with and can to my current experience be added to any dish you would add zest to; stews, roasts, soups, etc.
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