This should have taken an hour and 10 – it for some reason took me just under 2 hours. That’s even with somehow putting the temperature 50° too high. I then only put in part of the water because, from how I’d done it, I’d have drowned the contents. Sometimes I just cannot explain what’s taking so long. I added a little feta in at the end that I had left over from the last recipe; that seemed to bring a bit of substance to it. A few chicken pieces that needed using made it more filling. I bunged them in the oven on a tray a rack below.
Not one of my favourite recipes from Rukmini Iyer’s The Roasting Tin, tbh, but glad I ate it.
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