I usually do a traybake with jerk spices as a quick and cheap midweek dinner, but I had 10 minutes of prep time today and came up with this using a pack of supermarket chicken thighs and some storecupboard staples. The lemon is the magic ingredient. The crisp and caramelised slices added freshness and interest to a very wholesome dish.
Ingredients
1kg chicken thighs
1 lemon
1 courgette (optional)
3 leeks or onions
6-8 cloves garlic
2 400g tins of tomatoes
1 400g tin of butter beans
1 tsp dried oregano
black pepper
herb spices (Kräutersalz)
Method
Chop the leeks or onions and garlic. Fry til soft, then add the tomatoes, chopped courgette, butter beans, black pepper, salt and oregano and toss lightly into an oven tray. Place the chicken thighs in top with a thin slice of lemon on each. Do not leave out the lemon.
Bake on 180° fan oven for 45 minutes till the lemons are crispy and caramelised and the chicken is cooked through.
I meant to make potato wedges to bake on a separate tray in the same oven, but forgot and served it instead with brown rice.
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