Middle eastern chicken and vegetables
This recipe bursting with Middle Eastern flavors, which combines tender chicken thighs marinated in aromatic spices like sumac and za’atar, simmered with tomatoes, and served with perfectly roasted broccoli. It’s also high in protein and gluten-free, making it a fantastic choice for those looking to maintain high energy levels throughout the day.
Ready to elevate your meal prep? Dive into the full recipe below and enjoy a delicious, wholesome meal that’s sure to become a favourite in your healthy eating repertoire.
This dish can be served with my Socca bread or equally good on its own.
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Middle Eastern Chicken and Vegetables
Ingredients
3 chicken thighs
1 medium red onion
2 garlic cloves
1 tablespoon of olive oil
2 tablespoon of middle eastern spices – sumac & zatar
1 tin of plum tomatoes
1 bay leaf
1 head of broccoli
1 cup of water or stock
salt and pepper final seasoning
Instructions
- Marinate the chicken in the spices overnight or a few hours before if possible
- Slice the onion and garlic
- Saute the onion until soft in the oil, then add the garlic, followed by the chicken
- Sear the chicken on both sides until lightly browned
- Add the tinned tomato, water/stock and bay leaf, extra spices can be added here
- Place lid on and simmer for 15 minutes on a low heat
- Chop the broccoli into floret pieces and roast at 120oc for 20 minutes
- If you need to add extra liquid for consistency, add water or extra stock to your chicken
- Once you are happy with the sauce consistency and broccoli is cooked, transfer to serving plates.
Notes
Don’t go light on the marinate, the more flavoursome the better
Keep the water when you steam vegetables in the fridge and you will have your own stock to hand, even better add to ice cube trays so you can have them portioned off
I always keep spinach, fresh herbs in the freezer to add to dishes like this from frozen
