This one-pot Mediterranean chicken recipe from the new book The Feel-Good Family Food Plan makes a great family meal. Throw in whatever veggies you have in the fridge. The book is jam-packed full of everything you need to feed your family well, from one of Australia’s favourite and most trusted health and wellbeing experts.
I don’t know about you, but I’m struggling to keep cooking through the corona crisis. It’s not even that I’m finding it hard to get ingredients (though there is that). It’s more the realisation that even one or two nights dining out a week is a genuine break from the kitchen. It’s hard cooking from scratch every single night.
More great family dinner recipes here.
Which is why a recipe like this one-pot Mediterranean chicken is a keeper. It’s from the new book The Feel-Good Family Food Plan, which I highly recommend. Not only is it full of great recipes that are not a chore to put together, it’s also packed with advice from Joanna McMillan and Melissa Clark. Sensible food advice that works. Not featuring hard-to-get ingredients or recommending four courses of salad for an eight-year-old. It’s just food that makes sense and they help you plan it all out as well.
Enjoy their one-pot Mediterranean chicken and you’ll see what I mean. You should also try the vegie ricotta muffins, because we’ve made them three times in the past fortnight.
recipe from The Feel-Good Family Food Plan by Dr Joanna McMillan and Melissa Clark
You can make endless variations of this dish, and it works with lots of different vegies. For a one-pot meal, add some asparagus, cherry tomatoes, zucchini, fennel or spinach to the chicken for the last 10 minutes of cooking.
Takes 15 minutes
Bakes 1 hour
Makes 4-6 serves
6 kipfler potatoes, skin on, scrubbed
1–2 tablespoons extra virgin olive oil
8 chicken thigh cutlets, bone in and skin removed
1 leek, thinly sliced
1 garlic clove, crushed
4 dates, pitted and roughly chopped
1/4 cup (40 g) pitted kalamata olives
1/2 cup (125 ml) white wine
10 g salted baby capers, rinsed
2 tablespoons flat-leaf parsley leaves, chopped
1/4 teaspoon freshly ground black pepper
1 lemon, halved
2 cups (120 g) broccoli florets
4 cups (180 g) shredded silverbeet
Preheat the oven to 180°C.
Cook the potatoes in a large saucepan of boiling water for 10–12 minutes or until just tender. Drain and allow to cool. Cut the potatoes in half lengthways and arrange in a large ovenproof dish.
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Fry the chicken in two batches until brown on both sides. This will take about 10 minutes. Place the browned chicken on top of the potatoes.
Add the leek and garlic to the same frying pan and sauté until softened, about 2–3 minutes. Stir in the dates, olives, wine, capers and parsley, then pour the mixture over the chicken and potatoes. Season with salt and sprinkle with the pepper. Squeeze the lemon juice over the chicken and potatoes and add the lemon halves to the dish. Bake for 30 minutes or until the chicken is cooked through.
Just before serving, microwave, steam or boil the broccoli until tender.
Add the silverbeet to the same frying pan, adding more oil if needed, and sauté for 2–3 minutes or until wilted. Season with a squeeze of lemon from the roasting tin and some salt and freshly ground black pepper.
Serve the broccoli and silverbeet alongside the chicken.
Images and recipe text from The Feel-Good Family Food Plan by Dr Joanna McMillan with Melissa Clark, photography by Alan Benson. Murdoch Books RRP $35.00. Published with permission.