I love meals that only take one dish to make! Less cleaning up, more time for me. This dish is full of flavour and delicious ingredients. The stretchy golden mozzarella on top and the fresh basil are a classic for a reason.
I’m super time poor at the moment as I’m working full time to earn some extra cash for my upcoming holiday, and I’m blogging at a full time pace too. This means lots of nights in at the computer and lots of simple recipes that don’t take much action time at the stove, or much cleaning up either. This is probably great news for all of us.
This is the perfect meal for a busy lifestyle, it might not be ready super quickly but there’s only 15 minutes of ‘active’ cooking time. Just some chopping, sautéing and then everything goes in the oven.
I like to have it with some sourdough or couscous to soak up all the yummy juices and because both are quick and easy options. You could also just have it with some green beans on the side if you want to keep things a little lighter.
This is a great tail end of summer dish, with the beautiful summery ingredients braised to bring out their rich flavours. I’ve specified bone in thighs because I think the meat has so much more flavour this way.
1 Tbs oil
800 g chicken thighs on the bone (4)
2 carrots, finely diced
1 brown onion (or 2 sticks of celery), finsliced
1 clove garlic, crushed
1/4 tsp of chilli powder (optional)
1 can chickpeas
1 can crushed tomatoes (organic, BPA free)
400 mls chicken stock or bone broth
4 cups spinach
150g fresh mozzarella
1 cup fresh basil leaves
Couscous and lemon wedges to serve
Preheat oven to 180 degrees celsius.
Add the olive oil to an oven proof skillet. Once hot ad the carrot, onion and garlic and sauté over medium heat until softened and just beginning to colour. Push to the sides and add the chicken thighs. Increase the heat slightly and brown for a few minutes on each side. Add the chilli powder, chickpeas, tomatoes and stock. Stir to combine and then allow to come to a simmer.
Transfer, uncovered, to your preheated oven. Cook for 30 minutes. Add spinach and fold through. Scatter with torn mozzarella and return to the oven. Continue cooking for 5 minutes or until the mozzarella is melted and starting to colour. Scatter basil over the top.
Serve with couscous and lemon wedges on the side.