Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 1 hour Serves 4

8 chicken thigh cut­lets Sea-salt flakes and

freshly ground black pep­per ¼ cup ex­tra vir­gin olive oil

2 red onions, finely sliced 1 car­rot, finely diced

12 cloves gar­lic, sliced

4 fresh bay leaves

2 Tbsp ca­pers, chopped Finely grated zest and

juice of 4 le­mons

2 cups chicken stock

1 cup pit­ted green olives, halved 2 Tbsp medium grain rice

4 cups baby spinach leaves 1 bunch pars­ley, finely chopped Steamed kipfler pota­toes and

cu­cum­ber salad, to serve

STEP 1 Sea­son chicken thigh cut­lets with salt and a gen­er­ous amount of pep­per. Put olive oil in a large heavy-based saucepan over medium heat. Cook chicken for 3 min­utes, un­til browned on all sides, re­move from pan and set aside. STEP 2 Add onions, car­rot, gar­lic, bay leaves, ca­pers and le­mon zest to the same saucepan, cook for 5 min­utes. Re­turn chicken pieces and pour in the le­mon juice and chicken stock, then add olives. Re­duce heat to low, cover pan with lid and cook gen­tly for 30 min­utes. STEP 3 Us­ing a mor­tar and pes­tle or spice grinder, grind the rice to a coarse pow­der. Stir rice into saucepan, sim­mer for 5-10 min­utes un­til sauce thick­ens slightly. Add spinach and pars­ley, and cook for 1 minute, or un­til wilted. Serve with steamed pota­toes and cu­cum­ber salad.

Greek-style olive and ca­per chicken

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