Pan-roasted Chicken Thighs with Grapes and Hazelnuts

, from Issue #90. April, 2020
Photography by Josh Griggs.
Pan-roasted Chicken Thighs with Grapes and Hazelnuts
Pan-roasted Chicken Thighs with Grapes and Hazelnuts

This salad with juicy chicken and grapes, rich hazelnuts and nutty brown lentils is just delicious and so easy. Use your favorite grain and nut combination to ring the changes.


Serves: 2-3


1 small red onion, thinly sliced
2 tablespoons white wine vinegar
3 tablespoons olive oil 
sea salt and ground pepper
4 skin-on, boneless chicken thighs 
2 cups red grapes
10 green olives, halved, pitted
400-gram tin brown lentils, drained and rinsed 
½ cup roasted hazelnuts, roughly chopped
¼ cup parsley, coarsely chopped 
¼ cup currants 
1 cup plain yoghurt




Combine the onion and vinegar in a large bowl and set aside. 

Heat 1 tablespoon of the olive oil in a large sauté pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels. 

Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels. 

Add the olives, lentils, hazelnuts, parsley, currants and the remaining olive oil to the bowl with the onions. 

Season generously then fold in the grapes. 

To serve: Spread the yoghurt over a serving platter and layer up the chicken and salad.