Chicken with Olives, Lemon and Crispy Capers
- Prep time: 35 minutes
- Calories: 496
- 400 Grams of Chat Potatoes
- 40 Grams of Oregano Flour (GF)
- 2 Tablespoons of Baby Capers
- 3 Chicken Thighs (skinless)
- 35 Grams of Green Olives (pitted)
- 1 75 Gram Pack of Rocket & Baby Spinach
- 1 Lemon
- 1 Small Bunch of Flatleaf Parsley
- 120 Grams of Snow Peas
Cook Potatoes:Cut potatoes in half and place in a pot and cover with water. Cover and bring to the boil, and cook for 6-8 minutes, or until tender when pierced with a fork. Drain potatoes and set aside. Wash the fresh produce. Zest lemon. Pick parsley, discarding stems, and roughly chop the leaves. De-string snow peas and cut in half on a slight angle.
Seal Chicken:Pat dry chicken 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 and cook for a further 10 minutes, until potatoes are browned and chicken is cooked through. When the chicken is almost cooked, throw in snow peas and cook until tender, but still crunchy. (NOTE: We had a suggestion from a customer to add in some more greens on this recipe, so we listened. That's why you don't see any snow peas in the pic 😉 )
Fry Capers:Meanwhile heat another pan 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 and potatoes on top. Garnish with crispy capers and enjoy!