This creamy sundried tomato pesto chicken dish for dinner or Sunday lunch will be the centre of attention, thanks to its incredible flavour and aroma.
COOKING TIME: 45min
YOU WILL NEED:
8 Simple Truth Free-Range Chicken Thighs and Drumsticks; skin and bone included
Salt and pepper
2 tbsp. olive oil
2 onions; sliced
2 garlic cloves; sliced 125 g
Checkers Deli Sun-dried Tomato Pesto
2 tbsp. Simple Truth honey
1 tin coconut milk
160 g sugar snaps/mangetout
Season chicken with salt and pepper. Heat olive oil in a pan, then add chicken and cook until browned on both sides. Remove chicken from the pan and set aside.
To the same pan, add more oil if necessary, add the onions and garlic and sauté over medium heat until onions have softened. Stir in the tomato pesto, honey and coconut milk; then bring to a simmer.
Return the chicken to the pan, cover and simmer for 20 minutes until chicken is cooked through and the sauce is slightly reduced.
While the chicken is cooking, pour boiling water over the mangetout and leave to stand for 2 minutes before draining and rinsing in cold water. Stir in the sugar snaps, season to taste and then simmer for another minute. Serve with steamed rice to soak up the sauce.