[RECIPE IN SHOW NOTES] 



Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

Serves 8
juice of 2 lemons  
6 tbsp olive oil  
1½ tsp ground turmeric  
1½ tsp ground ginger  
1½ tbsp honey  
250ml  dry white wine 
1 whole head garlic, cloves chopped 
16, bone in, skin-on chicken thighs  
4 tbs drained capers in brine  
200g pitted green olives
1 large or 2 small preserved lemons, cut into pieces, discarding the pips
1 bunch coriander, leaves chopped
salt and black pepper

Preheat the oven to 180C.
In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.
Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.
Serve sprinkled with chopped coriander.

[RECIPE IN SHOW NOTES] 
 
Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
Serves 8 juice of 2 lemons   6 tbsp olive oil   1½ tsp ground turmeric   1½ tsp ground ginger   1½ tbsp honey   250ml  dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs   4 tbs drained capers in brine   200g pitted green olives 1 large or 2 small preserved lemons, cut into pieces, discarding the pips 1 bunch coriander, leaves chopped salt and black pepper
Preheat the oven to 180C. In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated. Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through. Serve sprinkled with chopped coriander.

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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