Ingredients:

Chicken:

• 1 kilogram Chicken thigh fillets – cut into thirds

• 2 tablespoons dried oregano leaves

•  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:

• 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).

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