Spice Road Spices
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The Art of Flavour Sunday e-magazine


One pan - Herbed Chicken with Mushrooms, Lemon and Double Cream

Why you will like this recipe: A one pan recipe with natural flavours from your zip lock pouch of beautifully blended Herbs and Spices. A wonderful meal for a busy evening.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

Each Herb and Spice Pouch gives approx 20 x 4 person recipe serves*.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 - 6 Chicken Thighs - boned and skinless

Olive oil

1 x Medium brown onion - diced

1 x Cup sliced button mushrooms

1 x Cup double cream

1 x Tablespoon lemon zest

1/2 x Cup of flatleaf parsley - chopped

3 x Teaspoons of the blended spices from your recipe pouch

The herbs and spices in the spice pouch for this recipe are: Rosemery, Garlic Powder, Parsley, Cumin, Coriander, Sumac, Cinnamon, Sweet Paprika, Black Pepper, Sea Salt


Trim the chicken thighs to your liking then pat dry and rub the spices from the pouch over the chicken and refrigerate for 30 minutes.

Then return the chicken to room temperature and in a pan, add a little olive oil and brown the herbed chicken, both sides then set aside.

Next, in the same pan, add the onions with a little more olive oil and cook down until soft and caramelised. Then stir in the double cream and add the lemon zest.

Return the chicken to the pan and cover with the sauce. Cook the chicken until firm - about 20 minutes then sprinkle with the parsley and serve with your preferred rice or vegetables.


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