Garlic herb chicken thighs with arugula, oranges, almond and mint

By Lynn Crawford
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Garlic herb chicken thighs with arugula, oranges, almond and mint

Find a tantalizing combiantion of flavours in this garlic herb chicken thighs with arugula, oranges, almond and mint dish.

SERVES
4
TOTAL TIME

Ingredients

  • 2 tablespoons finely grated lemon zest
  • ⅓ cup lemon juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • Salt and pepper
  • 2 cloves garlic, crushed
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 1 cup dill sprigs, roughly chopped
  • 8 chicken thigh fillets
  • 4 cups arugula
  • 1 cup mint leaves
  • 2 oranges cut into segments, reserve all the juice
  • ¼ cup toasted almonds

Directions

  1. Place the lemon zest and juice, oil, honey, salt and pepper in a bowl and whisk to combine. Divide the mixture in half. Add the garlic to one half and the chopped parsley and dill to the other half. 

  2. Brush the chicken with the garlic and lemon mixture and sprinkle with salt and pepper. Heat a large non-stick frying pan or barbecue over medium heat. Cook the chicken, in batches, for four to five minutes each side or until cooked through, brushing occasionally with the garlic and lemon mixture. 
  3. Place the arugula, mint, orange segments and juice in a bowl and mix to combine. Divide the salad between four serving plates and top with the chicken. Spoon over the herb and lemon mixture and toasted almonds.

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