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Rustic Prawn Cake with feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper braise, and a finish of...
Greek · Breakfast
Chicken Thigh Bowl in honey and walnut
Weeknight-friendly Chicken Thigh Bowl with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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