2020-05-01_Good_Health

Mediterranean

chicken

»^ SERVES
»^ COOKHOUR

babynewpotatoessuchas
largerPerlas
skinon
scrubbed
tbspextravirgin
oliveoil
chickenthighcutlets
bonein

andskinremoved

leekthinlysliced

garlicclove

crushed

datespittedandroughlychopped

¼cup(
g)pittedkalamataolives

½cup(ml)whitewine

gsaltedbabycapers

rinsed

tbspflat-leafparsleyleaves

chopped

¼tspfreshlygroundblackpepper

lemonhalved

cups(g)broccoliflorets

cups(g)shredded

silverbeet

1 Preheat the oven to 180°C.

2 Cook the potatoes in a arge

saucepan of boiling water for

10–12 minutes or until just

tender. Drain and allow to

cool. Cut the potatoes in half

lengthways and arrange in

a arge ovenproof dish.

3 Heat 1 tablespoon of the oil

in a arge frying pan over

medium heat. Fry the chicken in

two batches until brown on both

sides. This will take about 10

minutes. Pace the browned

chicken on top of the potatoes.

4 Add the leek and garlic to the

same frying pan, and sauté

untilsoftened, about

2–3minutes. Stir in

the dates, olives,

wine, capers

and parsley,

then pour

the mixture

over the

chicken and

potatoes.

Season with

salt and sprinkle

with the pepper.

Squeeze the lemon

juice over the chicken and

potatoes and add the lemon

halves to the dish. Bake for 30

minutes or until the chicken is

cooked through.

5 Just before serving, microwave,

steam or boil the broccoli until

tender.

6 Add the silverbeet to the same

frying pan, adding more oil if

needed, and sauté for 2–3

minutes or until wilted. Season

with a squeeze of lemon from

the roasting tin and some salt

and freshly ground back pepper.

7 Serve the broccoli and

silverbeet alongside the chicken.

‘Fora

one-potmeal,

addsome

cherrytomatoes,

zucchinior

spinachinthe

last 10 minutes

of cooking’

be nourished