Serves - 6 to 8
Gluten free
Dairy free
Ingredients
- 3x (approx 500g) chicken thighs (can use any cut of chicken or leave out)
- 250g of pancetta (can use bacon, speck, chorizo or leave it out)
- 1x leek
- Bunch of silverbeet (or other hearty green- i.e. kale, cavelo nero)
- 2 x sweet corn
- 3-4 cloves of garlic
- Knob of ginger
- 2 lemons
- 1 chili (optional)
- 2L stock
- Salt
- Pepper
- Olive oil
How to make
1. Put pot on stove on high heat.
2. Sprinkle salt and crack pepper onto chicken.
3. Cut up pancetta into thin slices and set aside in bowl.
4. Once pot is really hot, add olive oil and quickly add chicken in. Drizzle some olive oil over the top as well.
5. After approximately 3 minutes flip the chicken.
6. Leave to cook for approximately 2 minutes on the second side then remove from the heat (note we are just sealing/colouring the outside of the chicken, not cooking it through). Turn pan down to low.
7. Add some more olive oil to the pot, then add the pancetta.
8. Cut leek into 1/2cm slices and then add to pot. Stir intermittently as it sweats down.
9. Finely chop the chilli, garlic and ginger then add into the pot.
10. Zest 2 lemons into pot.
11. Dehusk the corn and cut kernels off, then add into pot.
12. Cut stem out of the silverbeet, then thinly slice the leaves.
13. Once leeks have sweated down and becoming translucent, add the silverbeet to the pot. Leave to wilt for approximately 1 minute.
14. Slice chicken into thin strips then add into pot.
15. Add stock into pot and stir (if prepared can pre-heat the stock, but not a necessity).
16. Increase heat to high and bring up to the boil (ours took approximately 10 minutes).
17. Once to the boil, take off the heat.
18. Add the juice of the 2 lemons in. Taste and see if it requires any salt, ours didn’t.
19. Serve!
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