Harry and I brought back a kilo of salted capers from our trip to Amalfi back in August. “A kilo?” I hear you cry, “Isn’t that a bit much?” Well, no dear reader, it is not. Not only was this a much cheaper way of getting top quality capers back into the UK (they tend to be expensive as they can only be harvested by hand), but we eat them a lot. With pasta, meat or fish capers add a salty, savoury umami thing to all dishes that is lovely.
It was touch and go at one point whether or not the capers were going to get back after security pulled me to one side at the airport, but after a quick search and much chuckling at our souvenir the salted flower buds came back too. It’s now been months since we returned, but the capers live on.
This is one of my favourite things to do with them. It’s also easy, tasty and nutritious so we’ll be eating it for a long time to come. The lemon adds a touch of brightness in contrast with the savoury richness of the capers, whilst the herbs add an earthy depth.
A classic Italian combination, this recipe is perfect for a midweek supper.
- 540g chicken thighs and/or drumsticks
- Olive oil
- 1 lemon
- 2 tbsp capers
- 1 tbsp oregano
- 3-4 sprigs rosemary
- 7 cloves of garlic
- Cut the lemon into the same size wedges as if making a gin and tonic.
- Add everything but the herbs to a roasting tray and drizzle with olive oil – use your best judgement, but about 3 tbsp would be right.
- Roughly break up the rosemary sprigs and sprinkle over the meat with the oregano. Get your hands involved and make sure that everything is nicely covered and the lemon, garlic and capers are evenly distributed throughout the pan.
- Place in a preheated oven at 200°C for approximately 30 mins or until the chicken is golden and cooked through.
- By cooking the lemon it will have become incredibly juicy. Make sure to squeeze some of the wedges into the juices in the bottom of the pan and spoon over your thighs to serve.