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Chicken & crispy capers with new potatoes served in a pan

Chicken & crispy capers with new potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph

  • Freezable
Nutrition: Per serving
HighlightNutrientUnit
low inkcal411
fat18g
saturates3g
carbs35g
sugars2g
fibre5g
protein24g
salt0.8g
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Ingredients

  • 250g new potatoes , halved
  • 2 tbsp plain flour
  • 2 tsp dried oregano
  • 4 skinless and boneless chicken thighs , halved
  • 2 tbsp olive oil
  • 2 tbsp capers , drained and dried
  • 65g stuffed green olives
  • ½ lemon , zested and juiced
  • handful of parsley , roughly chopped
  • ½bag peppery salad , to serve

Method

  • STEP 1

    Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, April 2018

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A star rating of 4.5 out of 5.17 ratings
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