Inspired by Tunisian pkaila, this high-protein herby chicken stew features tender thighs braised in a deep green herby sauce. Bold, comforting...It's everything you've ever wanted.
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Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Frozen Spinach
Bone-In Skin-On Chicken Thighs
Brown Onions
Chicken Stock
Fresh Dill
Fresh Coriander
Harissa
Yoghurt
Flatbread
Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Frozen Spinach
Bone-In Skin-On Chicken Thighs
Brown Onions
Chicken Stock
Fresh Dill
Fresh Coriander
Harissa
Yoghurt
Flatbread
Unlock Mob Premium
Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
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Step 1.
Heat the oven to 200°C. Put all the spinach into a bowl and microwave for 5 mins until defrosted. Squeeze the liquid out into a separate bowl and discard it.
Step 2.
Season the chicken thighs with salt and heat a large frying pan over a medium heat. Put the chicken thighs into the pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to a baking tray.
Step 3.
Peel and thinly slice the onions, then tip them into the empty chicken pan with a pinch of salt. Cook, stirring occasionally, for 7-10 mins until starting to soften.
Step 4.
Meanwhile, pour the chicken stock into a blender with the dill, coriander (stalks and all), half the spinach and three-quarters of the harissa. Blitz until smooth. Add this mixture to the onions, bring to the boil, stir through the remaining spinach and a splash of water if you'd like to loosen it, then pour everything over the chicken. Cook in the oven for 25-30 mins.
Step 5.
Once cooked, drizzle over the yoghurt and remaining harissa.
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