Lemon & Caper Chicken
with Baked Ciabatta
We love this lemon and caper chicken – it’s so Italian, but avoids all tomatoey clichés. Frying the capers is our favourite little trick here. It completely transforms them!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
lemon
2
carrot
1
zucchini
½ bag
green beans
2 clove
garlic
½ bunch
parsley
1 unit
ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Almond, Hazelnut, Milk, Sesame, Lupin. )
1 packet
Free Range Chicken Thighs
1 cube
chicken stock
1 tub
capers
Not included in your delivery
5 tbs
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
2 tsp
white wine vinegar
1 cup
boiling water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Peel and crush the garlic. Finely slice the carrot and zucchini. Trim the green beans and cut in half. Finely slice the lemon into 0.5cm thick slices. Finely chop the parsley leaves.
Slice the rustic ciabatta loaf into 1 cm thick slices at an angle. Arrange on one of the prepared oven trays. Combine 2 tbs of the olive oil with 1/2 the garlic in a small bowl and season with salt and pepper. Drizzle the garlic oil over the bread and bake for 8 minutes, or until golden and crunchy.
Meanwhile, coat the free-range chicken thigh in the plain flour and season with salt and pepper. Heat 1 tbs of the olive oil in a large frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until golden. Transfer to a second prepared oven tray and bake for 8-10 minutes or until cooked through.
While the chicken is in the oven, heat 1 tbs of the olive oil in the same large frying pan over a medium-high heat. Add the carrot, zucchini and green beans and cook for 5 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the white wine vinegar and cook for 1 minute, or until all the liquid has evaporated. Add the lemon slices and stir to coat. Pour over the boiling water and crumble in the chicken stock cube. Bring to the boil, then reduce the heat to low and simmer for 3 minutes, until the sauce reduces slightly.
Meanwhile, heat 1 tbs of the olive oil in a small frying pan over a medium-high heat. Add the capers and cook for 3-4 minutes, or until crispy.
Frying capers in oil turns them into crispy and salty bursts of joy!
Divide the vegetables between bowls and top with the chicken, lemon sauce and baked ciabatta. Use the ciabatta to mop up the sauce. Sprinkle the capers and parsley over the adult’s portions.