Lemon Caper Chicken

Cooking Time:   40 minutes

                                                                                          Servings: 4 people

I’m forever going to be a fan of one pan wonders. I love the ease and minimal washing up. Is it me or do you feel like sometimes when cooking a simple pasta there can be so much washing up? Anyway this is such an easy recipe. It tastes amazing and fresh, super healthy and makes the best left overs. Enjoy xx

lemon caper chicken

Ingredients:

Chicken:

1 kilogram Chicken thigh fillets - cut into thirds

2 tablespoons dried oregano leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

Mixture:

1 large brown onion - finely diced

4 cloves of garlic - crushed

2 tablespoons chopped preserved lemons OR zest of 1 lemon

2 bay leaves

150 grams roast capsicums - sliced

100 grams capers

juice of 1 lemon

2 tablespoons fresh thyme leaves

1/4 cup finely diced fresh coriander

1/3 cup roughly chopped flat leaf parsley

1/2 teaspoon ground black pepper

Oregano Chips:

4-5 large desire potatoes - cut into wedges or chunky chip size

1 tablespoons dried oregano leaves

1 tablespoons smoked paprika

S&P & olive oil

 

Method:

1. Pre heat oven to 200C fan forced.

For the Chips: On a lined baking tray, spread out potato wedges/chips and sprinkle with dried Italian herbs, smoked paprika S&P & olive oil. Bake uncovered for 30-40 minutes uncovered until cooked. (I bake the chips while I get started on the chicken).

2. While chips are baking, marinade chicken with S&P, dried oregano & olive oil and mix well.

3. Place a large non stick skillet on medium high heat and brown chicken for 3-4 minutes each side. Remove and set aside on a seperate plate.

3. Turn heat down to medium low, add another glug of olive oil in the same pan, and sauté onions until translucent. Stir through garlic for a minute, or until fragrant.

4. Add preserved lemons or lemon zest, bay leaves, lemon juice, roast capsicum, herbs and the capers in pan and simmer for 3 minutes on low.  Season with pepper.

5. Place the chicken back in the pan, lower the heat to low and simmer with the lid on for 7-8 minutes or until chicken cooked through.

 

Serve with oregano chips and a garden salad.

Enjoy xx

 

Tips/Substitutions:

  • Can be served with mash potato or stir through some plain boiled pasta.
  • If you do not have preserved lemons, lemon zest will work a treat. Adjust quantity to your tangy liking.
  • Chicken breast can be used as well as cuts of chicken with skin such as Maryland.
  • If you loathe coriander I am sure you have your top list of herb replacements, however the parsley and thyme is suffice in this recipe, feel free to add some more.
  • To add heat to this dish, 1 red chilli can be added at the same time as sautéing the onion.

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