This weeks offer at Morrison’s, Boneless & skinless chicken thigh fillets. These fillets make a quick a tasty dish, which is gluten free & dairy free, with a nod towards the healthy eating Mediterranean diet.
When cooking with raw poultry always, use a separate board & knife for cutting & wash thoroughly, in very hot water after use. If saving to reheat on another day, cool quickly. cover & place in the fridge until ready to heat. Make sure the dish is heated right through.
Always store raw meats at the bottom of the fridge, & cooked items above.
Serves 4. Gluten free, Dairy free. Oven Temp 200c Gas 6 400F Allergens in bold
1kg Pack of Chicken Thighs
1 Bulb of Garlic Cloves separated, peeled & crushed
2. Large red onions
1 Large red Chilli. Seeds removed if you like less heat
400 g Celeriac Peeled & Diced
2 Tbspns Dry Vermouth
4. Anchovy Fillets, rinsed of salt
2, Red Peppers. Deseeded & sliced
60ml Olive Oil
200g Black Olives.
2 tspns Paprika.
Fresh Thyme, & Oregano.
Into the bowl of a food processor place the 30 ml of the Olive oil, garlic, vermouth, paprika, anchovy fillets & grated rind & juice of 1 lemon. Pulse until you have a smooth sauce.
Toss the chicken & the sauce together in a bowl, until well coated. adding black pepper to season.
Put the chilli, red pepper, lemon cut in slices and red onion into a pre-heat roasting dish, & place the chicken & sauce mix on top. Roast, uncovered for 40-45 mins, checking that the chicken is cooked through. Allow to cool slightly.
Remove the chicken to a plate & keep warm. Put the remaining contents of the tray into a food processor, with the herbs & some of the remaining oil & blend until you have a smooth consistency. Add the drained olives & season to taste.
Pour over the chicken & serve with pasta, rice or jacket potatoes & salad.
Happy eating Foodies.