Chicken Parmigiana Bush Silverbeet
A pan-seared 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 roast them over medium-high heat until well browned, about 9 minutes.
Add the sweet potato and silverbeet, cooking until softened, about 7 minutes.
Stir in the bush tomato, vegemite glaze and golden syrup for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the chicken simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, 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.