Pan-roasted Chicken Thighs with Grapes and Hazelnuts
—·New Zealand
Ingredients
- 1 small red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- sea salt and ground pepper
- 4 skin-on, boneless chicken thighs
- 2 cups red grapes
- 10 green olives, halved, pitted
- 400-gram tin brown lentils, drained and rinsed
- ½ cup roasted hazelnuts, roughly chopped
- ¼ cup parsley, coarsely chopped
- ¼ cup currants
- 1 cup plain yoghurt
Instructions
5 steps
- 1
Preparation - Combine the onion and vinegar in a large bowl and set aside.
- 2
Cooking - Heat 1 tablespoon of the olive oil in a large sauté pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels.
- 3
Cooking - Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels.
- 4
Assembly - Add the olives, lentils, hazelnuts, parsley, currants and the remaining olive oil to the bowl with the onions. Season generously then fold in the grapes.
- 5
Serving - Spread the yoghurt over a serving platter and layer up the chicken and salad.
Progress
0 / 5 steps
