20-minute Chicken

Til and I recently got a weekend to ourselves at Gwinganna retreat. Despite it only being less than 48 hrs away from the kids it wasn’t lost on us. So grateful to have the opportunity to spend alone time with Til, we were able to finish conversations and have civilised meals together. Having kids is a blessing but I do miss my wife and spending alone time together. We actually spend an enormous amount of time in each others company, when at home, but much of that time we orbit each other whilst tending to the kids and business.

Now to food:

This is a simple and super quick recipe. One that served me well over the years when I'm on the run.

Serves 4


500g ethical chicken thigh - roughly chopped

3 tbs olive oil

1 brown onion – halved and sliced

4 garlic cloves – peeled and smashed

1 tsp chill flakes

1 small punnet of cherry tomatoes

¼ cup of black-pitted olives – halved

6 MSC anchovy fillets

2 cups baby spinach

sea salt

black pepper


  • Heat the oil in a large fry pan and add the onion and garlic and cook for 5-6 minutes on low
  • Turn up the heat, and add the chicken thigh and stir to ensure the chicken is coated in oil,
  • Add the chilli flakes and cook for 5-6 minutes
  • Reduce the heat to low/med, add the tomatoes, anchovies, olives and cook for further 12mins
  • Add the baby spinach and cook until wilted (2-3 minutes)
  • Season, remove from the heat and serve

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