Seeing as we are seeing glimmers of Spring in the air I thought I would post a recipe I tried out at the weekend from the trusty BBC Good Food website. My parents were returning from a month in Australia (alright for some!) so I made a heap of this Saturday evening so there was plenty left over for them to munch whenever they felt hungry with their messed up body clocks!
It’s an easy to make and healthy dish that I would recommend as something that is comforting whilst being good for you, enjoy!
Ingredients (serves 6):
- Salt and pepper
- 2 tbsp olive oil
- 3 medium white onions, chopped
- 750g bonesless, skinless chicken thighs
- 500g small new potatoes (cut any big ones in half)
- 1 litre vegetable stock (using a fair bit more than the recipe here as it boils down quite a lot, and I like it juicy!)
- 1 large broccoli head, cut into small florets
- 550g spring greens, shredded
- 300g petit pois
- Large bunch of spring onions, sliced lengthways
- 6-8 tsp green pesto (depends on how pesto-y you like it!)
Add the olive oil to a large saucepan and heat until hot, then add the onion and fry for 5 minutes until softened, add the chicken and fry for another few minutes until lightly coloured on all sides.
After this, add the potatoes, stock and lots of freshly ground black pepper and salt. Bring to the boil and then put the lid on the saucepan and simmer for 30 minutes, until the potatoes are tender when a fork is inserted and the chicken is cooked through and breaks apart easily.
(If you wish you can freeze off portions at this point).
Add the broccoli, spring greens, petit pois and spring onions, stir well and then return to the boil. Cover and cook for 5 minutes until the broccoli and spring green stalks are tender. Stir in the pesto and leave to bubble for another minute or so, then remove from the heat, serve and enjoy!