POT SHOT

FEEL LIKE CHICKEN TONIGHT? TAKE THE STRESS OUT OF COOK­ING WITH THIS QUICK AND EASY OP­TION

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER Alas­tair Mcleod is chefowner of Al’freshco, al­freshco.com.au

A one-pot won­der is al­ways a good idea. I find this style of dish a great way to min­imise wastage. Any veg­etable can be used — bulbs, roots, flow­ers, fruits, seeds, stems, tu­bers. The other in­gre­di­ents are pantry sta­ples. It’s ev­ery­thing you need and noth­ing you don’t, like lots of wash­ing up. BRAISED CHICKEN, GREEN OLIVES, BAU­PLE NUTS, SMOKED PO­TATO AIOLI

IN­GRE­DI­ENTS:

80ml ex­tra vir­gin olive oil 6 chicken mary­lands, sep­a­rated into thigh and drum­stick 1 large onion, roughly chopped 2 cloves gar­lic, crushed 3 tsp smoked pa­prika Sea salt 1 red cap­sicum, sliced 250ml dry sherry 400g can diced toma­toes 2 tbsp tomato paste 125g green olives, pit­ted and halved 75g macadamia nuts, lightly toasted ½ bunch oregano, leaves picked Juice of 1 lemon Black pep­per, freshly ground

SMOKED PO­TATO AIOLI:

300g large pota­toes, pricked all over with a fork Rock salt 1 small clove gar­lic, crushed 250g may­on­naise 70g Greek yo­ghurt 2 tbsp lemon juice Pinch chilli Pinch smoked pa­prika Sea salt and freshly milled pep­per

METHOD

Heat the olive oil in a large, heavy based, deep fry­ing pan with a tight-fit­ting lid, add the chicken in batches. Cook over medium heat for four min­utes, turn­ing of­ten un­til browned on all sides. Re­move chicken then add onion, gar­lic, 2 tsp of the pa­prika, a pinch of sea salt and cap­sicum. Cook for 8 min­utes, or un­til soft. Add the sherry and cook for two min­utes, or un­til slightly re­duced and the al­co­hol is burned off. Add the toma­toes and tomato paste, stir well and cook for 2 min­utes. Return chicken to the pan and add 250ml wa­ter. Sim­mer, cov­ered, for 45 min­utes, then un­cover and cook for a fur­ther 15 min­utes. Fold through olives, macadamia and oregano then re­move from the heat. Serve with smoked po­tato aioli. Sprin­kle with re­main­ing pa­prika, a spritz of lemon and a grind of pep­per. For aioli: Pre­heat oven to 200C. Set pota­toes on a thick layer of rock salt and bake for 1¼ hours or un­til ten­der. Al­low to cool slightly then halve and scoop out the flesh. Pass through a fine sieve then stir in gar­lic, mayo, yo­ghurt, lemon juice, chilli and pa­prika then sea­son to taste.

Serves: 4

EYE FOOD

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