This weekend we spent on a beautiful little island in the northern part of Gothenburg Archipelago, visiting some very nice friends. We had a good time of course, but what else does one expect when there is nice weather, good food and even better company?
Our hostess is interested in food and is capable of creating the most delicious meals in a laidback manner that I admired very much. When we are expecting guests, I'm running about like a crazy hen, totally stressed up, wanting everything to be perfect and in the end everythig turns to pancake anyway:) She was so cool about cooking, just chopped a bit here and a bit there, went out to the veranda for a bit of sunbathing, went back to the kitchen for a few minutes, then came out again, sawing and spiking a bit and after a while voilá! there was a gorgeus seafood soup on the table!
Anyway, when we were there I promised her to give the recipe for Diana Henry's (who is btw my absolute favorite foodwriter) chicken with smoked paprika and pickled lemons and lots of other good stuff. Here you go.
Marinate 8 chicken thighs in 4 tbs olive oil, 1 tbsp smoked paprika, 5 crushed garlic cloves and the finely sliced flesh of 1/2 preserved lemons plus 2 tbsp juice from the jar of lemons. (If you don't have preserved lemon it'l go just as well with a whole fresh lemon cut in wedgs and tucked in between the chicken thighs) Put into a roasting tin with 900g sweetpotatoes cut into big chunks, 2 red onions cut into wedges and salt, pepper. Bake for 45 minutes, until cooked through in an oven preheated to 200C, adding a handful of stoned black olives and the shredded rind of the lemon 15 minutes before the end. Scatter with chopped parsley and serve.