Chicken with Olives, Crispy Capers and Sugar Snap Peas

Cook Potatoes:

Cut potatoes into quarters, place in a pot and cover with water. Cover and bring to the boil. Cook for 6-8 minutes or until tender when pierced with a fork. Drain potatoes and set aside. Zest lemon. Pick parsley leaves, discarding stems, and roughly chop. De-string sugar snap peas and cut in half on a slight angle.

Seal Chicken:

Pat chicken dry with paper towel. Cut the chicken thighs in half, season with salt. In a bowl, add the chicken and coat well with the oregano flour. Heat oil in a pan (enough to cover the base) over medium-high heat. Add chicken (shaking off excess flour) to the pan to seal, cooking for 10 minutes, until golden brown.

Add Potatoes, Olives, Snow Peas:

Add drained potatoes and olives to the same pan as chicken. Cook for a further 10 minutes, until potatoes are browned and chicken is cooked through. When the chicken is almost cooked, add sugar snap peas and cook until tender, but still crunchy.

Fry Capers:

Meanwhile heat another frypan over high heat, adding enough oil to cover the base. Add capers and fry until crispy, about 2-3 minutes. Remove capers with a slotted spoon and set aside on a paper towel-lined plate.

You Plate It:

Finish chicken with a squeeze of lemon juice, lemon zest (to taste) and parsley. Season with salt and pepper. Divide rocket & baby spinach leaves between plates, serving the chicken, sugar snap peas and potatoes on top. Garnish with crispy capers. Enjoy!