Tuscan Chicken - Cooking, Coaching & Conversations with Dr Lucy

recipes Aug 10, 2021

This week on cooking, coaching & conversations, Dr Lucy Burns shows us how to make a delicious family dinner - Tuscan chicken.


  • butter
  • 1kg chicken thighs, skinless and boneless, cut into chunks
  • onions, chopped (we used frozen)
  • 1 large eggplant, cubed
  • 1 bag of sliced mushrooms
  • 1 or 2 red capsicum, roughly chopped
  • Tangy Za'atar Mingle Seasoning
  • passata
  • 1 or 2 chorizo sausages, sliced
  • sun-dried tomatoes
  • olives
  • juice of 1 lemon
  • a few handfuls of baby spinach leaves
  • salt to taste


  1. Heat a large pan or pot with some butter.
  2. Add in the chicken thigh pieces and chopped onions to the pan and saute in the butter.
  3. Brown the chicken for five minutes and add in the eggplant, capsicum and mushrooms.
  4. Add in some of the Tangy Za'atar seasoning and a jar of passata, cover and allow to simmer.
  5. Add in the chorizo sausage, sun-dried tomatoes, olives and lemon juice and allow to continue simmering.
  6. Once everything is cooked through, add in the baby spinach leaves to wilt and season with salt to taste.

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