This is an easy one-pot meal for the whole family, it's got a lovely mediterranean feel so great for the warmer evenings were having and is packed with nutrients!
This is a lovely light dish, high in protein, complex carbohydrates, healthy fats, and lot's of nutrients including vitamin C, vitamin E, iron and folate.
It's super easy to make and you can batch cook it to cover lunch or dinner the next days.
Recipe:
4-5 chicken thighs (I use the ones with the bones in as this adds extra nutrients and remove before serving)
1 red onion
2 garlic cloves
1 tin chopped tomatoes
250ml organic gluten free chicken stock
1 tin chickpeas drained and rinsed (you can also use cannellini beans)
1 tbsp apple cider vinegar
1 tbsp honey
1tsp dried oregano
100g feta
Handful of black olives
Salt and pepper
Olive oil
Fresh parsley
Rocket or other salad leaves and brown rice or quinoa to serve with
Method:
Finely chop onion and garlic.
Heat 1 tbsp of olive oil over a medium heat in a large pan, add the chicken skin side down and leave to cook for 5-7 minutes until golden brown.
Remove from the pan, cook the onions for 5 minutes until soft, add the garlic and cook for a further 1-2 minutes. Then add the tomatoes, beans, honey, oregano, stock, apple cider vinegar and season and stir.
Gently add the chicken back into the pan, the sauce should cover most of the chicken, if it doesn't you can top up with a bit more stock, cover with a lid.
Bring up to a simmer and cook for 25-30 minutes, by this time the chicken should be cooked through and the sauce should have reduced to be rich and thick.
Check the chicken is cooked fully before serving.
Top the chicken with crumbled feta, a sprinkling of olives and parsley and a drizzle of olive oil.
Serve with rocket salad and brown rice or quinoa.
Enjoy!
This recipe is gluten free, remove the feta for dairy free.
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