ZAR - Something for the weekend - Braised Chicken Recipe

This is a recipe courtesy of Bill Granger who cooks really fantastic, fresh, delicious food. He has a couple of really lovely cafes/restaurants here in Sydney and you can always find something pretty quick and easy in his cookbooks.

You could serve this chicken dish with couscous or Bill recommends a salad of chickpeas, feta, flatleaf parsley, cucumber, green capsicum and black olives.

Serves 4

1.6kg chicken, cut into 8 pieces (or 8 chicken thighs)
1 red onion, sliced
12 garlic cloves, peeled and whole
1 lemon cut into chunks
185ml (3/4 cup) chicken stock
1 tbsp honey
Small handful fresh oregano leaves

Heat 1 tbsp olive oil over a high heat in a frying pan. Cook the chicken in the pan for 5 mins until golden. Remove the chicken pieces to a plate. Reduce the heat slightly and cook the onion for 1 minute. Add the garlic and cook for a further minute.

Return the chicken to the pan with the lemon, stock and honey, reduce the heat and bring the stock to a simmer. Cover the pan and cook for 20 mins.

Place the chicken pieces on a baking tray. Simmer the sauce for another 15 minutes to thicken. Place the chicken under a grill to crisp. Arrange the chicken pieces on a plate, drizzle with sauce and sprinkle with oregano leaves.