Superfood Fact:
This dish is packed with ingredients that nourish both body and brain. Chicken provides high-quality protein and vitamin B12, essential for energy and cognitive function. Leeks support gut health with natural prebiotics, while olives deliver heart-healthy monounsaturated fats that promote better blood flow to the brain. And spinach adds a boost of iron, folate, and antioxidants, helping protect brain cells and support long-term memory.
Sicilian Chicken with Leeks, Olives, & Spinach
4
Ingredients
- 1 head garlic, separated into cloves
- 1 1/2 lb/ 750 g boneless skinless chicken thighs
- 2 tsp ground fennel or cumin
- 1/2 tsp chili flakes
- 2 tbsp finely chopped fresh rosemary or 2 tsp dried
- Salt and pepper to taste
- 3 leeks, white and light green parts only, well washed
- 3 tbsp olive oil
- 1/2 cup red wine
- 1 1/2 cups drained canned tomatoes, chopped
- 1 cup chicken stock
- 1/2 cup Kalamata olives, pitted, halved
- 1 tbsp finely chopped preserved lemon or 1 tsp grated lemon zest
- 4 cups packed baby spinach, sliced
- Handful of Italian parsley, chopped, for garnish
Instructions
- 1 Preheat oven to 400F.
- 2 Bring a small pot of water to boil. Remove root end from garlic cloves and add to water. Boil for 2 minutes. Drain and peel garlic cloves, the skin will slip off. Reserve.
- 3 Cut thighs in half. Combine fennel, chili fl akes, rosemary, salt, and pepper. Sprinkle thighs with half the mixture. Slice leeks on a diagonal into 1/2-inch pieces.
- 4 Heat oil in a large oven-proof skillet over high heat. Brown chicken in batches, about 2 minutes per side. Remove to a plate and reserve.
- 5 Reduce skillet heat to medium-low. Add garlic cloves and leeks, and sauté 5 to 7 minutes or until soft. Sprinkle in the remaining spice mixture and toss with leeks. Add red wine and bring to boil, reduce until about 2 tbsp is left. Add tomatoes and stock, stir together and bring to boil. Simmer for 5 minutes. Add olives, preserved lemon or lemon zest, and stir in spinach. Cook until spinach just melts. Return chicken to skillet on top of vegetables.
- 6 Transfer to oven and bake for 15 minutes, or until chicken is no longer pink in centre. Sprinkle with parsley.
Notes
Chef tip:
Prepare the dish until it is ready for the oven, the day before if preferred, refrigerate, but bring back to room temperature before baking.
