Chicken pot with zucchini and olives

Chicken pot with zucchini
Serves 4

8-12 chicken thighs, with skin and bones
2 zucchini, one yellow and one green
1 yellow onion
1 red onion
4 cloves of garlic
1 lemon (make sure it is ripe)
20 kalamata olives
200 mL white dry wine
200 mL water
4-6 sprigs of fresh thyme
Salt & Pepper

Bulgur Salad
Bulgur for 4 portions
1 pomegranate
4-6 spring onions

Chicken pot:

  • Wash zucchini and lemon, and peel onions and garlic cloves
  • Cut the zucchini, onion and lemon in large pieces.
  • Layer the chicken, vegetables, olives and garlic cloves in a large dutch oven with lid
  • Pour the wine and water over
  • Add thyme sprigs on top and go over with salt and pepper
  • Cover pot with the lid and put into cold oven
  • Turn oven to 175 degrees C (350F) and cook the pot for 90 minutes in the oven
  • Remove the lid and cook for another 20 minutes in the oven. This will give the dish a good browning on top.
  • You can check that the chicken is cooked by inserting the tip of a knife close to the bone. The meat should come off easily from the bone and the liquid from the chicken should be clear.

Bulgur Salad

  • Cook the bulgur according to the instructions on pack
  • Split pomegranate and squeeze out the seeds
  • NOTE! It splashes so do it down in the sink and make sure you are wearing an apron
  • Cut the spring onions in thin slices
  • Mix pomegranate seeds, spring onion with bulgur
  • Serve bulgur salad with chicken pot and a mixed salad!

Enjoy your meal!

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