Mediterranean-style chicken

This is a great recipe if you find yourself short of time/energy/motivation but just want something delicious to eat without having to spend the whole day in the kitchen.   The dish tastes even better if you leave the flavours to infuse for a few hours prior to tucking in.  I served my take on Mediterranean-style chicken with couscous and rocket. 

Ingredients: (serves 2)

  • 2 chicken thighs, 2 drumsticks (skin removed), marinated with a chopped clove of garlic, 2 tsp paprika, salt and pepper for minimum 10 minutes
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp olive oil
  • 1 yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 200g tinned tomatoes
  • 1 medium aubergine, diced
  • 2 courgettes, diced
  • 1/2 yellow pepper, de-seeded and chopped
  • a sprig of thyme
  • 2 tbsp pistou (a good handful of basil leaves, 1 clove of garlic peeled – pounded with mortar and pestle)
  • 1 cup chicken stock
  • salt and pepper
  • a handful of chopped basil leaves

Method

  1. Pre-heat oven at 180 degrees
  2. Dredge chicken with flour
  3. Heat oil in a heavy-based oven-proof pot
  4. Shake off excess flour and fry the chicken for 3 minutes on either side
  5. Remove chicken to a plate
  6. Fry the chopped onion in the same pot for a minute until fragrant, then add the garlic
  7. Cook for 30 seconds and add the thyme, followed by canned tomatoes, the vegetables and stock
  8. Place the chicken back into the pot, put the lid on and transfer to the oven
  9. Cook for 45 minutes
  10. Remove chicken from the oven, add the pistou, season with salt and pepper
  11. Serve with freshly chopped basil, couscous and rocket
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