Another week, another menu plan! We were away at the weekend so I am sort of starting this week on the back foot – yuck! It’s nice to have a quick recipe like this one to hand when you are feeling less than inspired of a Monday! Feel free to add extra chicken – the recipe is quite forgiving in that regard. Oh and if you are 7 years old, scrape all the olives and mint off first before eating.
Ingredients to serve 4
8 chicken thighs (skinless and boneless)
2 tblsp plain flour
3 tsp ground cumin
good pinch salt (Maldon is great)
2 tblsp olive oil
250ml (1 cup) chicken or vegetable stock (I use Marigold Bouillion)
Juice of half a lemon and about 1/2 tsp of zest (or to your taste)
50g (1/2 cup) sliced black olives (I use the jarred ones in brine)
small handful of mint, chopped
Get a large ziplock bag and add the flour, cumin and salt. Seal and shake to mix. Add the chicken and seal and shake to mix again, coating the chicken with the cumin mix.
Heat the oil in a wide pan (with a lid for later) and add the chicken lifting it out of the bag with tongs, gently shaking off the excess flour before adding it to the pan. Brown the chicken until golden, 3-4 minutes each side. Now add the hot stock to the pan, together with the lemon juice and zest and stir gently. Bring to a gentle simmer, then put the lid on and simmer gently for 15 minutes.
Check again, stirring in the olives and mint and letting simmer for the last 5 minutes. Check the thighs are cooked through. Serve with cous cous or quinoa (our fav!) and vegetables.
