Compared with Mediterranean countries, where they feature regularly on the menu, anchovies are somewhat underrated in Australia.
Incorporated into a dish they become almost undetectable. Even people who say they hate them can be converted. I think you will be sold on this easy dressing for Caesar Salad.
Variations of today’s chicken recipe kept popping up on my phone, so I thought it was time to give it a try. It makes a very tasty and quick mid-week dinner.
800g – 1 kg boneless, skinless chicken thighs (6-8 pieces)
Salt and freshly ground black pepper, to taste
6 cloves garlic, peeled
¼ cup olive oil
5-6 anchovy fillets, chopped
2 Tbs drained capers
¼ tsp chilli flakes
Juice of 1 lemon
Chopped parsley to garnish
Trim chicken of any excess fat then season on both sides with salt and pepper. If liked you can cut each thigh in half – I didn’t. Go easy on the salt as the anchovies are salty. Heat olive oil in a large deep frying pan with a lid.. Add chicken pieces and cook for 5-7 minutes each side, or until nicely browned. Remove from the pan.
To the pan add 5 of the garlic cloves, crushed or smashed and chopped, the anchovies, capers and chilli flakes. Cook, stirring, for 3-5 minutes then return the chicken to the pan. Cover with a lid and cook for a further 10 minutes or until the chicken is cooked through, turning them over to coat them with the sauce halfway through.
Remove chicken from the pan. Add lemon juice and remaining clove of garlic, smashed and chopped, to the pan. Cook, stirring, over high heat until thickened and starting to get sticky around the edges. Return chicken to the pan, spoon some sauce over each piece, garnish with parsley and serve.
Serves 6
