Roast chicken, spelt and broccoli.

A simple one pot dish, one for the colder months approaching. Serves 2

Ingredients 4 x chicken thighs

1 red onion

1 garlic clove crushed

100g spelt

250ml chicken stock

Juice of half a lemon

50g pitted kalamata olives

150g tenderstem broccoli, halved lengthways.

seasoning

Method

1. Preheat the oven to 200.C/fan 180/Gas 6.
   

2. Heat the oil in a casserole dish. Season the chicken and fry skin-side down for 5 minutes until golden, then cook on the flesh side for 2 minutes. Lift out of the pan and set aside.
   

3. Add the onion and garlic to the pan with a pinch of salt and fry until soft and starting to caramelise. Stir in the spelt, then add the stock and lemon juice. Bring to a simmer, then sit the chicken thighs on top of the spelt, skin-side up. Transfer the pan to the oven for 25 minutes.
   

4. Take the pan out of the oven and lift the chicken onto a plate. Stir the spelt, then stir in the olives and broccoli until coated in the juices. Sit the chicken back on top of everything and roast for a final 15 minutes, until fully cooked, there is no pink meat and the juices run clear.