B00CU1W244_EBOK

Garlic and sage chicken with
squash and feta salad
SERVES 4 PREP 15 mins COOK 4½ hours
Garlic and sage are perfect partners to the humble chicken.
Plan ahead and make a double batch of this to use in the
chicken pie recipe on page 130.
Dust the chicken with 1 teaspoon of the paprika. Spray a large
frying pan with cooking oil and heat over medium–high heat.
Working in batches if necessary, cook the chicken thighs for
3–4 minutes until browned all over. Remove and set aside.
Reduce the heat to medium and add the olive oil, leek, fennel
seeds and sage. Cook for 5–6 minutes until the leek begins to
soften. Add the garlic and cook for 2 minutes, then transfer this
mixture to the slow-cooker, along with the potato, lemon zest,
chicken stock and the remaining paprika. Season to taste with
salt and pepper and stir to combine. Place the browned chicken
pieces on top, then cover and cook on low for 4–4½ hours until
the chicken is tender and the potato is cooked.
Meanwhile, for the salad, spray a chargrill pan with cooking oil
and heat over medium–high heat. Cook the squash and zucchini
for 5–6 minutes, turning regularly, until tender. Place in a large
bowl, along with the feta, capers and lemon juice. Season to taste
with salt and pepper and toss to combine.
To serve, divide the leek and potato among four plates and top