Spring onion and caramelised lemon chicken

Name: Spring onion and caramelised lemon chicken
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 6 spring onions/green onions; 8 chicken thighs, skin on and bone in; 4 lemons; sea salt; ground black pepper; 5 garlic cloves; 80 g unsalted butter; 2 sprigs fresh thyme; 150 g pouring (whipping) cream; 2 pinches sea salt; 2 pinches ground black pepper; dried chilli flakes; 8 leaves fresh silverbeet; 2 cans canned butter beans; 4 slices crusty bread; 2 sprigs fresh parsley; 2 spring onions/green onions; 1 long red chilli

4.8 4 ratings

Prep. 10 min

Total 1 h 15 min

4 portions

Ingredients

spring onions/green onions trimmed, white and green part, cut into pieces (8 cm)
6
chicken thighs, skin on and bone in
8
lemons 3 x cut into slices (5 mm thickness), 1 x juiced
4
sea salt to season
ground black pepper to season
garlic cloves
5
unsalted butter softened
80 g
fresh thyme leaves only (see Tips)
2 sprigs

Crushed butterbean and silverbeet

pouring (whipping) cream
150 g
sea salt
2 pinches
ground black pepper
2 pinches
dried chilli flakes to taste (optional)
fresh silverbeet (approx. 140 g), roughly chopped into bite-sized pieces
8 leaves
canned butter beans (2 x 400 g can), rinsed and drained
2 cans
crusty bread cut into large pieces (2.5 cm thick)
4 slices
fresh parsley leaves only, roughly chopped, to garnish
2 sprigs
spring onions/green onions trimmed, thinly sliced, to garnish
2
long red chilli trimmed and roughly chopped, to garnish (optional)
1