In a perfect storm of kitchen and pantry wonderfulness, one night I had EVERYTHING in my fridge and cupboards that I needed to create a meal that was exactly what I wanted.
Chicken for the protein, zesty and salty potatoes for the carbohydrates and tomatoes and baby spinach for the vegetables with a few pinenuts and fantastic olive oil as the fat portion.
This meal turned out rich and tasty and filling and just … wow.
- 1 Tbsp extra virgin olive oil
- 480 grams chicken thighs or breasts or breasts
- 2 cloves garlic crushed
- 1 red chilli up to 2, chopped
- 1 lemon freshly zested and juiced
- ¼ cup pine nuts
- 2 punnets cherry tomatoes
- 4 Tbsp thick balsamic vinegar
- ½ cup chopped oregano leaves
- 1 cup white wine vinegar
- 480 grams potatoes
- 2 handfuls baby spinach
-
Add the white wine vinegar to a pot of water, chop the potatoes into big chunks and add the pot. Bring the potatoes to the boil.
Heat oven to 200C.
When the potatoes are parboiled, put on a flat pan in the oven, drizzle olive oil over the potatoes and couple of big pinches of salt.
Heat olive oil in a large fry pan (use an oven-proof fry pan if possible) and brown chicken for 2 minutes on each side.
Transfer to the oven pan with the potatoes and cook for 12 minutes or until chicken is cooked through.
Leave the potatoes and chicken in the pan, cover in baby spinach and leave in the oven you have just turned off to rest.
Heat a good drizzle of olive oil in a frying pan (you can use the same one the chicken was cooked in) and add garlic, chilli, lemon zest and pine nuts.
Fry for 1-2 minutes.
Add tomatoes and fry 1-2 minutes until the skins are blistered.
Turn off the heat and add lemon juice, balsamic, oregano and any juices from the cooked chicken. Toss together.
Divide the chicken, potatoes and baby spinach between plates and spoon tomatoes over the top.
Recent Comments