Lemon chicken with mint peas & pomegranates

Ingredients

Serves 2 hungry eaters or 4

4 free range chicken thighs

Salt and pepper

olive oil

1 red onion thinly, sliced

3 garlic cloves, minced

3 slices of lemon thinly chopped + 1tbsp of lemon juice

3/4 cup of chicken stock/broth

2 cups of frozen peas

A douzen mint leaves finely chopped

3 tbsp of pomegranate seeds

Instructions

1) Season chicken skin with salt and pepper and let sit for about 4min. Heat olive in a skillet over medium heat. Fry the chicken skin side down until skin is golden crispy, for about 8-10min. Flip chicken over and cook for another 4min. Remove chicken from the pan and set aside.

2) In the same pan, add onion, garlic, chopped lemon, season with salt and pepper and fry until softened (about 4min). Add lemon juice and chicken stock, and return the chicken with it’s juices to the skillet skin side up. Let simmer for about 15min until the liquid is reduced. Remove chicken from skillet.

3) Add peas and mint, season with salt and pepper and stir for 5 min. Turn off heat and add pomegranates. Serve chicken with peas.