This bake is packed full of flavour from the spices, fresh ginger, lemon, and olives. The stock will reduce while cooking into the oven making a thick reduction and the prunes melt into the sauce adding sweetness.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre chop the vegetables – 1 medium orange sweet potato (cut into bite size cubes) and 3 zucchinis (cut into rounds). Store together in the fridge
Toast 2 Tbsp of pine nuts and store in an airtight container.
Spice mix
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- ½ – 1tsp chilli flakes
- ½ tsp cinnamon
Store in an airtight jar or container.
Tips
Tips
- If you do not have an oven proof pan / skillet, cook everything as per method, except transfer to a baking dish or tray before placing into the oven.
Shortcuts
Protein
- Swap chicken for chickpeas and reduce the liquid to 1 cup.
Vegetables
- Swap kumara for pumpkin or butternut.
- Add capsicum, cut into bite sized pieces and add at the same time as zucchini and kumara.
Ingredients
- 600g chicken thighs
- 1 medium orange sweet potato (cut into bite size cubes)
- 3 zucchini (cut into rounds)
- 1 brown onion (finely diced)
- 2 garlic clove (crushed)
- 1 lemon (finely sliced)
- ¼ cup kalamata olives (optional)
- 2 cm fresh ginger (grated)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- ½ – 1tsp chilli flakes
- ½ tsp cinnamon
- 3 – 4 Tbsp olive oil
- 4 prunes (cut into quarters)
- 1 1/2 cups chicken broth or stock
Serve with
- Couscous, quinoa or rice
- 2 cups green beans
- ¼ cup fresh coriander
- 2 Tbsp pine nuts (toasted)
- 70 – 100 grams feta
Method
- Preheat the oven to 180 degrees celsius (fan bake).
- In a cast iron or oven proof pan with a lid, heat olive oil on a medium/high heat. Add chicken thighs, brown each side, approx 2 – 3 min each side. Remove chicken from the pan and set aside.
- In the same pan on low / medium heat add onion and a little salt (extra oil if you need), cook until softened and translucent.
- Add garlic and spices.
- Add stock, dried fruit and veg.
- Add chicken back into the pan, top with olives and lemon slices (alternatively place into a baking dish or tray).
- Cover with tinfoil and place into the oven and cook for 20 minutes, remove the tinfoil and cook for a further 30 minutes until the vegetables are tender and the chicken is cooked through.
- While the dish is cooking, cook couscous or choice of grain as per packet instructions.
- Steam green beans for 3-5 minutes until they are cooked but still have a nice ‘crunch’ to them. Drizzle over olive oil and salt.
- Prepare the nuts, feta and herbs so they are ready to top the chicken dish.
Variations
Protein
- Swap chicken for chickpeas and reduce the liquid to 1 cup.
Vegetables
- Swap kumara for pumpkin or butternut.
- Add capsicum, cut into bite sized pieces and add at the same time as zucchini and kumara.
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