- 250g new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp plain flour
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 4 skinless and boneless chicken thighs, halved
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp capers, drained and dried
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 65g stuffed green olives
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful of parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ bag peppery salad, to serve
Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.