Tuesday, 21 February 2012

Mediterranean Chicken with Onions and Leeks

I feel like a big ball of positive energy today.  You know those days where you just wake up happy? Today was one of those days for me.  And I realized, this is a positive cycle.  Me being happy will lead to higher productivity and people liking me better, which will in turn result in better outcomes, better essays, work, relations with other people, which would make me happier.  It's like a big multiplier effect of happiness.  And happy people make better food!

So ok, happy food resulting from a happy state of mind.  Chicken and leeks.  I've been eating more meat, it's been difficult to fight the carnivorous urge lately.  I like chicken, it's one of those meats that everyone likes.  It is healthy and it is cheap.  Chicken thighs - very cheap.  All about the budget and the diet lately as a college student.  

Prep time: 20 min        Cook time: 40 min         Serves: 2            Suitable for: a happy, healthy lunch

1 large onion, thinly sliced
6 cloves of garlic, peeled and crushed
1/2 large leek, thinly sliced
4 chicken thighs
1 tsp herbes de provence
3 bay leaves
2 tbsp crumbled feta cheese
1 small handful of basil leaves

Fry the onions and garlic in a pan until translucent and add the leeks and the bay leaves.  Season the chicken thighs with salt, pepper and herbes de provence, and place it on top of the leek and onion mixture.  Cover with lid, turn the heat down and let it simmer for about 40 minutes until cooked.  Add the crumbled cheese and torn basil leaves and serve :)

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