I don’t think I’ve ever tried a chicken recipe that didn’t turn out the way I wanted it to and this dish didn’t disappoint. The ingredients call for 16 thigh fillets but don’t fret if you are only a family of four as this recipe freezes easily. Oregano is a member of the mint family and is widely used in Turkish, Greek, Spanish and in Italian cuisine. Hippocrates, the father of medicine, used oregano as an antiseptic as well as a cure for stomach and respiratory ailments. It is high in antioxidant activity and antimicrobial activity against food-borne pathogens. Both of these characteristics may be useful in both health and food preservation.

Serves 4
recipe from Donna Hay magazine
printable recipe

16 x 150g chicken thigh fillets, trimmed and halved
1 tablespoon ground coriander (cilantro)
1 tablespoon chili flakes
1/3 cup oregano sprigs
250ml (1 cup) lemon juice
250ml (1 cup) chicken stock
160ml (2/3 cup) olive oil
sea salt and cracked black pepper

Place all ingredients in a non-metallic bowl and mix well to combine. Cover and refrigerate for 30 minutes to marinate. Heat a large non-stick frying pan over high heat. Cook the chicken, reserving the marinade, 3-4 minutes each side or until cooked through. Remove from pan and keep warm. Add marinade to the pan and cook for 1-2 minutes or until thickened slightly.

To freeze, allow to cool, divide the chicken and sauce into 4 and place in zip-lock bags or airtight containers. Freeze up to 3 months. Before reheating, place the chicken in the fridge and allow to defrost completely.

The Culinary Chase’s Note: This dish has a bit of heat and the lemon not only adds a bit of zing to the chicken but it also helps to tenderize it. Defrost and add veggies! Beautiful!