La Vera chicken

Name: La Vera chicken
Cook time: 20 min
Yield: 4
Cuisine: La Vera Spain

with citrus dressed buckwheat, capsicum and broccoli

Ready in around 20 mins

RECIPE FACT:

La Vera is an area in western Spain. The largest town is Jaraíz de la Vera. Located at the feet of the Sierra de Gredos mountain range.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite size florets. Cut the roast capsicum into 1 cm cubes and set aside.
2. TO COOK THE BUCKWHEAT AND BROCCOLI:

Rinse the buckwheat in a colander. Place the buckwheat in the pot and cover with boiling water and bring back to the boil over a medium-high heat. Once up to the boil reduce to a simmer and cook for 13 mins, stir in the chopped broccoli and cook another 2 mins. Drain into a colander. Place in a bowl and season with salt and mix in 2 tbsp of olive oil. Allow to cool a little. Shake the citrus dressing and stir through the buckwheat and broccoli along with the diced capsicum. Season with salt to taste.
3. TO COOK THE CHICKEN:

Remove the chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 3-4 pieces. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and brown for 3-4 mins. Pour over half of the La Vera sauce and cook for another 3-4 mins.
TO SERVE:

Spoon buckwheat and vegetables onto plates and top with chicken pieces. Pour over La Vera sauce, and sprinkle over the toasted almonds.