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Spiced Chicken Parmigiana
A spiced Australian parmigiana featuring chicken thigh fillets. Browning the chicken thoroughly before the vegetables go in builds the deep base flavour the rest of the dish relies on.
Ingredients
Instructions
Season the chicken thigh fillets and braise them over medium-high heat until well browned, about 8 minutes.
Add the beetroot and capsicum, cooking until softened, about 3 minutes.
Stir in the tomato relish and native thyme for 2 minutes.
Toast the sourdough separately.
Let the chicken simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
