Basque style chicken

Name: Basque style chicken
Cook time: 25 min
Yield: 2

with charred vegetable freekeh and citrus crema

Ready in around 25 mins

RECIPE FACT:

Located in Northern Spain, the Basque region has their own language and strong cultural traditions.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE VEGETABLES:

Remove the Italian parsley leaves from their stalks and chop roughly and set aside. Trim the ends off the broccolini and cut into bite sized pieces. Slice the roasted red capsicum into 1 cm strips.
2. TO COOK THE CHARRED VEGETABLES AND FREEKEH:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and capsicum, season with salt and cook for 4-5 mins stirring occasionally to create a char. Open the pack of freekeh, squeezing gently on the pack to break up any large clumps. Add to the pan with the corn and cook for a further 1-2 mins. Thinly slice the olives and add to the pan, season with salt and pepper and stir to combine.
3. TO COOK THE BASQUE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken thighs into 3 even sized pieces. Respray the pan with oil and place over a medium-high heat. Once hot add the chicken pieces and cook for 2-3 mins on each side. Pour in the Basque sauce and cook for 2-3 mins until sauce has reduced and chicken is cooked through.
TO SERVE:

Spoon charred vegetable freekeh onto plates. Top with Basque chicken pieces and drizzle over any sauce from the pan. Dollop with citrus crema and sprinkle over remaining parsley.