Recipes
Chicken thighs with lemon and olives
Slow cooking lets the flavour of the herbs and spices infuse the meat in this North African-inspired dish.
Slow cooking lets the flavour of the herbs and spices infuse the meat in this North African-inspired dish.
(2 votes)
Cook: 2 Hours 20 Mins
Serves: 6
Price: £1.81 per serving
Nutritional Information
Each 100g serving contains
Energy
1063kj
254kcal
1063kj
254kcal
13%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
1.2g
1.2g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
1063kj/254kcal
Typical energy values per 100g:
1063kj/254kcal
Ingredients
Broccoli
2 tbsp olive oil
1 red onion (chopped)
1 clove garlic (chopped)
2 x 515g packs Butcher's Selection Boneless Chicken Thigh Fillets
1½ level tsp ground ginger
2 level tsp paprika
1 level tsp turmeric
½ level tsp ground cinnamon
Pinch saffron
Zest ½ lemon (thinly peeled with a peeler)
Plus 2 tbsp lemon juice
1 tbsp clear honey
1 bay leaf
300ml chicken stock (made with 1 cube)
400g vine-ripened tomatoes (chopped)
100g pot Chosen by you Green Olives
1 level tbsp cornflour
Couscous
Method
1
Heat the oil in a frying pan. Cook the onion until soft. Add the garlic and cook for another 1 minute.
2
Put the onion mixture into the slow cooker. Add all the other ingredients except for the cornflour. Slow cook for 4 hours (2 hours in the oven).
3
Transfer the chicken to a serving dish. Pour the liquid into a pan. Mix the cornflour with a splash of cold water and add. Bring to the boil, then simmer for 1 minute, stirring. Pour over the meat. Serve with couscous and broccoli.