Chicken thighs with leeks and orange
Serve with roast tomatoes, boiled potatoes and simmered silverbeet for a delicious winter meal.
4 chicken thighs, skinned and boneless
freshly ground black pepper, to taste
1 Tbsp canola oil
1 leek, sliced
1 cup vegetable stock
4 tsp grated orange rind
2 cups simmered silverbeet [see our recipe]
8-12 roasted tomatoes [see our recipe]
4 boiled potatoes, washed and quartered
Slice each thigh in half and sprinkle with pepper.
Heat oil in a heavy-based saucepan.
Brown chicken thighs on a medium-high heat. Reduce heat. Add leeks and stock.
Cover loosely and cook, stirring occasionally, for 20 minutes or until the chicken is cooked.
Remove chicken from stock, and serve garnished with orange rind, on a bed of simmered silverbeet with roast tomatoes and boiled potatoes.
Brown chicken thighs and then stew in the oven, preheated to 180°C.
Roast tomatoes at the same time.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.9g|