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