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These recipes are inspired by cuisine from across the world, so there’s no need to catch a flight if you’re craving sunshine flavour.
Basque chicken
This vibrant chicken dish will transport you to the Basque region – a special area nestled between south-west France and north-east Spain.
SERVES 6 PREP 10 MINS COOK 1 HR 40 MINS
✱ 6 medium plum tomatoes, or 800g canned crushed tomatoes
✱ 2.3kg chicken, cut into eight pieces
✱ 4tbsp extra-virgin olive oil
✱ 85g Bayonne ham or prosciutto, diced
✱ 2 garlic cloves, finely chopped
✱ 2 medium onions, thinly sliced
✱ 2 medium red bell peppers, sliced into 6mm strips
✱ 2 medium green bell peppers, sliced into 6 mm strips
✱ 120ml dry white or rosé wine
✱ 2 fresh thyme sprigs
✱ 1 bay leaf
✱ 1½tsp piment d’espelette or sweet paprika
1 If using plum tomatoes, cut a small shallow cross in the bottom of each tomato. Prepare an ice bath in a large bowl and bring a large pot of water to a boil. Add the tomatoes to the boiling water and blanch until the skin starts to peel at the edges of the cuts, 10 to 20 seconds. Drain and transfer to the ice bath. Once the tomatoes are cooled slightly, peel off the skin and discard. Roughly chop the tomatoes and set aside.
2 Season the chicken pieces with salt. In a Dutch oven or large pot over medium heat, add 3tbsp of the oil. Add the chicken to the pan, skin-side down (working in batches, if needed). Cook until the skin is golden brown, 8 to 10 mins, then transfer the chicken to a plate and set aside.
3 Add the ham to the pot and cook, stirring occasionally, until browned and crisp, about 6 mins. Transfer the ham to the plate with the chicken.
4 Add the remaining 1tbsp of oil to the pot and add the garlic and onions. Cook, stirring occasionally, until the onions are soft and starting to brown, about 8 mins. Add the bell peppers and season with salt. Continue to cook, stirring occasionally, until the peppers start to soften, 8 to 10 mins. Add the wine, reserved chopped tomatoes, the thyme sprigs, bay leaf, and piment d’espelette and lower the heat to a simmer. Return the chicken and ham to the pot and cover, leaving the lid slightly ajar. Cook for 20 mins.
5 Remove the lid and continue cooking until the liquid is almost completely reduced, 30 to 40 mins more. Season with salt and serve warm.
Per serving: 485 cals, 19g fat (4g saturated), 12g carbohydrates