Chicken thighs with lemon & olives

Chicken thighs with lemon and olives

Slow cooking lets the flavour of the herbs and spices infuse the meat in this North African-inspired dish.

By , 21 September 2015

(2 votes)

Chicken thighs with lemon and olives
  • Prep: 10 Mins
    Cook: 2 Hours 10 Mins

  • Serves: 6

  • Price: £1.81 per serving

Nutritional Info
Each 100g serving contains
  • Energy

    1063KJ

    254KCAL

    13%
  • Fat

    10.8g

    med

    15%
  • Saturates

    2.2g

    med

    11%
  • Sugars

    5.2g

    med

    6%
  • Salt

    1.2g

    med

    20%
of your reference intake.
Typical energy values per 100g: 1063kJ/254kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 red onion (chopped)
  • 1 clove garlic (chopped)
  • 2 x 515g packs Butcher's Selection Boneless Chicken Thigh Fillets
  • 1½ level tsp ground ginger
  • 2 level tsp paprika
  • 1 level tsp turmeric
  • ½ level tsp ground cinnamon
  • Pinch saffron
  • Zest ½ lemon (thinly peeled with a peeler)
  • Plus 2 tbsp lemon juice
  • 1 tbsp clear honey
  • 1 bay leaf
  • 300ml chicken stock (made with 1 cube)
  • 400g vine-ripened tomatoes (chopped)
  • 100g pot Chosen by you Green Olives
  • 1 level tbsp cornflour
  • To Serve
  • Couscous
  • Broccoli
Method
  • Heat the oil in a frying pan. Cook the onion until soft. Add the garlic and cook for another 1 minute.

  • Put the onion mixture into the slow cooker. Add all the other ingredients except for the cornflour. Slow cook for 4 hours (2 hours in the oven).

  • Transfer the chicken to a serving dish. Pour the liquid into a pan. Mix the cornflour with a splash of cold water and add. Bring to the boil, then simmer for 1 minute, stirring. Pour over the meat. Serve with couscous and broccoli.