Courgette and Ricotta Ra...
2019-12-12
We could say this gluten-free, seriously low crab veggie ravioli bake is perfect...
Rosemary Lemon Chicken Stew
Prep 10 mins
Cooking 35 - 40 mins
Serves 2
Salty green olives and capers, fresh herbs, pungent garlic and vibrant lemon with just a hint of buttery richness, it’s our easy lemon chicken casserole.
All it asks for is some beans, broccoli or a green salad.
What you will need
- Natural Herbs and Spices Rosemary & Lemon
- 4 chicken thighs, skin on
- Extra virgin olive oil
- 6 baby potatoes
- 4 plump garlic cloves, unpeeled
- 6 pitted green olives
- 1 sml lemon
- ¼ cup low-sodium chicken stock
- 3 Tbsp cold salted butter
- Lrg handful of flat leaf parsley, chopped
- 2 Tbsp capers
Method
Smear oven-safe shallow casserole dish with one tablespoon of the butter. Fry chicken in two tablespoons oil until golden brown and place in casserole dish. Toss baby potatoes in the frying pan to cover with the cooking fat and add to the casserole. Dust the chicken and potatoes with Natural Herbs and Spices Rosemary & Lemon seasoning.
Smash the unpeeled garlic cloves with the flat side of a chef’s knife to break open. Tuck the garlic cloves, olives and four thin slices of lemon between the chicken and potatoes. Pour over the stock and roast at 180°C for 35-40 minutes until the potatoes are soft. Remove from oven. To make a buttery and lemony jus, stir in the remaining two tablespoons of butter, add the lemon juice from the leftover lemon and add the capers and parsley. Taste and if it needs more salt, give is an extra dusting of our Natural Herbs and Spices Rosemary & Lemon salt seasoning.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za
