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Ingredients
½ tbsp Essential Olive Oil
4 Essential British Chicken Thighs
1 Essential Red Onion, halved and sliced
1 clove garlic, crushed
100g LoveLife Quick Cook Italian Spelt, rinsed
250ml fresh Cooks’ Ingredients Chicken Stock
½ Essential Lemon, juice of 1⁄2, the rest in wedges
Preheat the oven to 200oC, gas mark 6. Heat the oil in
a shallow, flameproof casserole dish or ovenproof sauté
pan over a medium-high heat. Season the chicken and fry
skin-side down for 5 minutes until golden, then cook on the
flesh side for 2 minutes. Lift out of the pan and set aside.
Add the onion and garlic to the pan with a pinch of salt
and fry for 5-6 minutes, until soft and starting to caramelise.
Stir in the spelt, then add the stock and lemon juice. Bring
to a simmer, then sit the chicken thighs on top of the spelt,
skin-side up. Transfer the pan to the oven for 25 minutes.
Take the pan out of the oven and lift the chicken onto
a plate. Stir the spelt, then stir in the olives and broccoli
until coated in the juices. Sit the chicken back on top of
everything and roast for a final 15 minutes, until fully cooked,
there is no pink meat and the juices run clear. Stand for
5 minutes before serving with the lemon wedges.
Cook’s tip
Try swapping the olives for equally flavoursome sun-dried tomatoes.
And to drink...
Partner this dish with Louis Latour White Burgundy, France (75cl) – a classic, well-balanced wine with fresh, ripe citrus-fruit flavours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,427kJ/ 821kcals
Fat
47g
Saturated Fat
11g
Carbohydrates
44g
Sugars
7.6g
Fibre
8.4g
Protein
50g
Salt
2.2g
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