Roast chicken with quince alioli, parsley and crisp caper salad

AT A GLANCE

  • Serves 4 people

  • 4 chicken thighs, bone in (about 220gm each)
  • 250 ml (1 cup) extra-virgin olive oil
  • 250 gm quince paste (see note)
  • 2 garlic cloves, crushed
  • Juice of 1 lemon, or to taste
  • 1½ tbsp salted baby capers, rinsed in cold water and drained
  • 2 cups (loosely packed) flat-leaf parsley, coarsely torn
  • To serve: steamed green beans
01   Preheat oven to 200C. Place chicken in a roasting pan, drizzle with 50ml olive oil, season to taste and roast until golden and juices run clear when a skewer is inserted (12-15 minutes).
02   Meanwhile, process quince paste and garlic in a food processor until combined then, with motor running, add 150ml olive oil in a thin steady stream. Add 1 tbsp lemon juice, season to taste and set aside.
03   Heat remaining olive oil in a small frying pan, add capers and sauté over medium-high heat until capers are open and crisp (2-3 minutes). Remove from heat and transfer with a slotted spoon to an absorbent paper-lined plate. Season oil with sea salt, freshly ground black pepper and lemon juice, cool slightly, transfer to a bowl, add parsley and crisp capers and toss. Serve immediately with chicken, quince alioli and steamed green beans.
Note Quince paste, also known as dulce de membrillo, is available from delicatessens and select supermarkets.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

ADELAIDE LUCAS AND MIA ASKER

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