Roast Chicken with Quince Alioli & Caper Salad

Roast Chicken with Quince Alioli & Caper Salad

www.gourmettraveller.com.au

Australian Gourmet Traveller fast Spanish recipe for roast chicken with quince alioli, parsley and crisp caper salad.

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Ingredients

  • 4 chicken thighs, bone in (about 220gm each)
  • 250 ml extra-virgin olive oil (1 cup)
  • 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

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