Nutty spelt is gorgeous in this one-pot meal as it soaks up all the juices from the chicken.
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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.
Try swapping the olives for equally flavoursome sun-dried tomatoes.
Partner this dish with Louis Latour White Burgundy, France (75cl) – a classic, well-balanced wine with fresh, ripe citrus-fruit flavours.
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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