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Mediterranean Chicken Thighs
SERVES: 4–6 • TOTAL TIME: 1 HOUR
Ingredients:
6 bone-in chicken thighs, skin-on
1 tsp dried oregano
2 cloves garlic, minced
1 lemon, zested and thinly sliced
2 tbsp olive oil
400 g tin artichoke hearts, drained
400 g tin cannellini beans, drained
400 g tin borlotti beans, drained
1 tsp paprika
½ cup chicken stock
150 g feta, crumbled
½ cup flat leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Directions:
Combine chicken thighs, oregano, garlic, lemon zest and the oil in a large bowl. Add ½ teaspoon of salt and ¼ teaspoon of pepper and toss to coat thoroughly with mixture.
Heat a large heavy-based frying pan or casserole dish over medium-high heat. Place the chicken skin-side down in the pan and cook until dark golden brown and crispy, about 8 minutes. Turn and cook for a further 4 minutes. Remove from pan and set aside.
Reduce heat to medium, add artichoke hearts, both types of beans and lemon slices to the pan. Season with a generous pinch of salt and pepper and sprinkle over paprika. Stir and cook for 3 minutes before adding chicken stock. Add 75 grams of the feta and then return chicken to the pan, skin side up. Reduce heat to medium-low and cook, covered, for a further 10 minutes or until the chicken is cooked through.
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