Greek
Greek
Olive and caper Chickpea Hotpot
A island take on Chickpea Hotpot, built on olive and caper and finished the way we like it....
Greek · Breakfast
Chicken Thigh Bowl in honey and walnut
Weeknight-friendly Chicken Thigh Bowl with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Mushroom Tart in feta and dill
A charcoal-grilled take on Mushroom Tart, built on feta and dill and finished the way we like...
Greek
Greek
Olive and caper Chicken Breast Side
A herby take on Chicken Breast Side, built on olive and caper and finished the way we like it....
Greek
Members
Greek
Lamb Shakshuka in lemon and oregano
Weeknight-friendly Lamb Shakshuka with the lemon and oregano we come back to again and again....