serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper
- 750 g chicken thighs, cut into 4-5 cm chunks
- 3 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup fregola
- A generous pinch Aleppo pepper
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) coconut milk
- 1 lemon, juiced
- 200 g peas
- 120 g baby spinach leaves
- ¼ cup flat-leaf parsley, roughly chopped
Instructions
- In a large bowl, combine the paprika, oregano, garlic powder and a generous pinch of salt and black pepper. Add the chicken and mix well to combine.
- Heat 2 tbsp olive oil in a large frying pan over medium heat. Sear the chicken pieces for 3-4 minutes, or until golden (it doesn’t need to be fully cooked at this stage). Remove the chicken to a plate.
- Return the pan to the heat with the remaining 1 tbsp oil. Add the onion and garlic and cook for 2 minutes, or until fragrant. Stir through the fregola and a generous pinch of Aleppo pepper. Pour in the stock and coconut milk, then cover and bring to the boil. Once boiling, reduce to medium-low and simmer for 10 minutes, stirring occasionally to prevent the fregola from sticking. Season to taste with salt and pepper.
- Stir through half the lemon juice, along with the peas and baby spinach, stirring to wilt. Return the chicken pieces to the pan, cover and cook for a further 5-6 minutes, or until the stock has been fully absorbed and the chicken is cooked through.
- Remove from the heat. Sprinkle with parsley and squeeze over the remaining lemon juice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
