This recipe is perfect for busy weeknights when you want a wholesome, flavoursome meal without the fuss. Juicy, tender chicken thighs are seasoned to perfection and cooked with lemon, which infuses a bright, tangy flavour. I love to serve it with rice or quinoa, but it can really be served with any pasta or grain you like. Egg, gluten and soy free.
Prep 5 min, cook 25 min | Serves 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 500g skinless, boneless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic-infused olive oil
- 1 cup chicken stock
- 1 teaspoon dried chives
- 1 teaspoon dried oregano
- ¼ cup milk of your choice
- ½ lemon, sliced into 5mm thick rounds
- 1 tablespoon soft brown sugar
- ¼ cup whole green olives
- ¼ teaspoon ground cumin
- 1½ tablespoons cornflour (cornstarch) mixed with ¼ cup cold water
Preheat the oven to 180˚C. Heat the oil in a deep, ovenproof frying pan (see Tip) over medium–high heat and brown the chicken with the salt and pepper. Once browned, add all the other ingredients, except the parsley, to the pan and cover with the lid or aluminium foil. Bake for 20 minutes.
Serve with your choice of cooked pasta or grains and top with parsley, if you like. Enjoy straight away or store in the fridge for up to 3 days, or in portions in the freezer for up to 3 months. For the best results, allow to thaw overnight in the fridge, then heat in the microwave for 2–3 minutes, stirring halfway through, until evenly heated. You can also reheat it from frozen in the microwave for 4–6 minutes.
Tip: If you don’t have an ovenproof frying pan, brown chicken in a regular frying pan.
