Crispy spiced chicken with interesting spinach
CRISPY spiced chicken with interesting spinach
INGREDIENTS
Serves 4
For the chicken:
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1 tbsp harissa
1 tsp sea salt
1 tsp liquid honey
8 chicken thighs, skin on but boneless if possible
1 tbsp good olive oil
For the spinach:
5 tbsps extra virgin olive oil
3 cloves garlic, crushed to a paste with a little salt
1 onion, finely chopped
1 pinch dried chilli flakes
1kg (2lb 4oz) spinach, stalks removed, well-washed
4 tbsps sultanas
2 tbsps toasted pine nuts
Antony Worrall Thompson
Squeezy lemon juice
Salt and ground black pepper
Greek yoghurt to serve
METHOD
Preheat the oven to 180°C/350°F/ gas 4
Combine the spices with the harissa, honey and salt in a bowl, pop in the chicken thighs and massage the mixture into the flesh and skin.
Heat the oil in a frying pan and place the thighs skin side down in the pan. Cook for 15 minutes in a low to medium heat, placing a piece of parchment over them and topping with another pan to weigh them down.
For more recipe information, visit www.awtonline.co.uk.