Tuesday, 21 January 2014



2-4 Plump chicken thighs, skin on
1 tsp Finely chopped basil
1 tsp Finely chopped parsley
1 tsp Finely chopped rosemary
1 tsp Finely chopped sage
1 tsp Finely chopped thyme
1 Garlic clove minced
4 tbsp Olive oil
2 tbsp lemon juice
Zest of half a lemon
Salt and Black Pepper

Kale (stalks removed)
Greens from a head of Cauliflower chopped finely
1 Garlic clove minced
4 tbsp Olive oil
1 Red chili pepper, de-seeded

8 Anchovies (in oil)
5 tbsps lemon juice
4 tbsp Olive oil
Salt and Black Pepper

For the Chicken, combine all of the ingredients, apart from the chicken thighs, together in a large bowl. Once well mixed add the chicken thighs and coat well with the mixture. Cover and marinate in the fridge if possible. The chicken thighs can be cooked immediately or left in the fridge for up to a day. Preheat oven to 200°C/Gas Mark 6. Spread the chicken thighs skin side up over a roasting tin. Cover with any remaining herb mixture. Roast for 30-40 minutes, until the chicken is well browned and cooked.

For the Greens, heat the Olive oil in a large frying pan over a medium heat and fry the garlic and chili pepper
initially, then add the greens and cook down for 3-5 minutes until wilted but they still have a bite. Add a little water to the pan if necessary.

For the Dressing, combine all the ingredients and blitz in a food processor until smooth. This will keep well in a jar in the fridge for up to a week.

Plate up the chicken and greens and add the dressing as desired. Serve immediately and enjoy!!

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