Mint and lemon chicken with apricots & potatoes

Name: Mint and lemon chicken with apricots & potatoes
Yield: An easy dinner for a hungry 4 or a shy 5
Cuisine: Turkish
Ingredients: 1 kg chicken thighs (or, if you prefer, a whole chicken cut in pieces); 2 tbsp olive oil; 1 small bunch of mint (about 15–20g), picked and roughly chopped; 1 tsp freshly ground black pepper; 1 tsp chilli flakes; 1 tsp sumac; 1 head of garlic, broken into cloves but not peeled; 1 lemon, cut in wedges; 2 tsp sea salt; 8–10 apricots, halved; 2 tbsp dried mint; 2 red onions, peeled and cut into 8 wedges each; 2–3 large potatoes, peeled and cut in long thin wedges; 2 preserved lemons, chopped

Preparation info

An easy dinner for a hungry
4

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

There are two weeks out of 52 in which apricots are available, good and cheap, and during that fortnight we add them to everything. This dish is a particularly good match with apricots, but in the other 50 weeks, make it without them – the potatoes cooked under the chicken, absorbing all the goodness, are just as good all year round.

Ingredients

1 kg chicken thighs (or, if you prefer, a whole chicken cut in pieces)
2–3 large potatoes, peeled and cut in long thin wedges
2

Asia
Israel
Turkey
Dinner
Gluten-free
Mediterranean

Method

Mix all the marinade ingredients together with the chicken pieces to coat thoroughly, then cover and set in the fridge to marinate for at least 1 hour (it can wait for a few hours, if you can).

Preheat the oven to 220°C/200°C fan/gas mark 7.

Put the prepared vegetables