Greek
Members
Greek
Chickpea Hotpot in honey and walnut
Weeknight-friendly Chickpea Hotpot with the honey and walnut we come back to again and again....
Greek · Breakfast
Greek Chicken Thigh Hash
Weeknight-friendly Chicken Thigh Hash 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. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the kalamata olives and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the courgette 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
Members
Greek
Members
Greek
Pan-Seared Prawn with feta and dill
Our tested Pan-Seared Prawn Side: island, generous, and balanced with feta and dill. Serves 4...
Greek
Members
Greek
Glazed Mushroom with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper glaze, and a finish of...
Greek
Greek
Greek Chickpea Roast
Our tested Charred Chickpea Roast: rustic, generous, and balanced with feta and dill. Serves 4...