Sicilian Chicken

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (482.1 g)
  • Calories 446.5
  • Total Fat - 17.6 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 435.4 mg
  • Sodium - 519.2 mg
  • Total Carbohydrate - 29.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 4.1 g
  • Protein - 42.3 g
  • Calcium - 287.8 mg
  • Iron - 6.1 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 0.2 mg

Step 1

Place potatoes in a microwave proof dish with 2 tablespoons water, cover with a damp absorbent kitchen paper and microwave on high for about 6 minutes or until just tender and then drain.

Step 2

Toss chicken with garlic and half the oil in a large bowl and season with salt and pepper.

Step 3

Heat a large non stick frying pan over a medium to high heat and add the chicken and cook for about 2 to 3 minutes on each side or until lightly browned and just cooked and then remove from heat.

Step 4

Heat remaining oil in the same hot pan and add potatoes and cook turning halfway for about 2 to 3 minutes or until golden and then remove from heat.

Step 5

Now add zucchini and olives to the pan and top with the chicken and pour over stock and bring to a boil and gently boil uncovered for about 8 to 10 minutes or until zucchini is just tender and liquid is almost evaporated.

Step 6

Remove from heat and add potatoes and sprinkle with fetta and serve with rocket and lemon wedges.

Tips & Variations


No special items needed.

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