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Braised Chicken, Lemon, Honey And Shepherd’s Salad

  • 30 mins
  • medium
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • chicken
  • 1 tbsp olive oil
  • 1.6 kg (3lb 8oz) chicken, cut into 8 pieces
  • 1 red onion, sliced
  • 12 garlic cloves, peeled but left whole
  • 1 lemon, cut into chunks
  • 175ml (6floz) chicken stock
  • 125g (4½ oz) honey
  • small handful fresh oregano leaves
  • 400g (14oz) tin chickpeas, rinsed and drained
  • 150g (5oz) feta cheese, crumbled
  • small handful fresh flat-leaf parsley
  • salad
  • 2 Lebanese cucumbers, chopped
  • 1 green pepper, chopped
  • 50g (2oz) black olives, halved and pitted
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • sea salt
  • freshly ground black pepper
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Introduction

Australian by birth, Bill Granger is well known for his eclectic and simple dishes, having a string of restaurants in Australia and Japan, and has recently opened his first UK restaurant, Granger’s & Co, in Westbourne Grove, London.

Method

Method for chicken

  1. Heat a large frying pan over high heat, add the oil and chicken and cook for 5 minutes until golden.
  2. Remove and set aside.
  3. Reduce the heat to medium-high, add the onion and cook for 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Return the chicken to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 20 minutes or until the chicken is cooked through.
  6. Lift out the chicken and put on a baking tray.
  7. Increase the heat under the sauce, and simmer, uncovered for another 15 minutes to thicken.
  8. Place the chicken under a hot grill for 5 minutes until crisp.
  9. Arrange the chicken on a platter, drizzle with the sauce and sprinkle with oregano.

Method for salad

  1. Gently mix together the chickpeas, feta, parsley, cucumber, capsicum and olives in a large bowl.
  2. Whisk the olive oil and lemon juice and season with salt and pepper.
  3. Toss the dressing with the salad.

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