Stewed Chicken and Olive
Rich, healthy and full of flavours, this Mediterranean inspired dish is simply irresistible, with seared chicken overlaid with olives and thick tomato based sauce and stewed for over an hour. Perfect for a sumptuous weekend meal.
4 hoursDuration: 2 hr Preparation Time: 30mins Stewing Time: 1hr 30minsDifficulty:MediumIngredients
- 4 pcsChicken Thighs
- 1 tspSmoked Paprika
- 2 tbspOlive Oil
- Salt and Pepper to taste
- 2 tbspOlive Oil
- 2 tbspGarlic, chopped
- ½ nos Big Yellow Onion, sliced
- 120 gTurkey Ham
- 1 tbspLemon Juice
- 400 gWhole Peeled Tomato, chopped
- 1/2nos Yellow Capsicum, sliced
- 180 gMixed Olive, pitted
- ½ nos Lemon, sliced
- 2-3 vines, Cherry Tomato on Vine
- Misc Rosemary
- Salt and Pepper to taste
Method
STEP 1
Marinate chicken thigh with smoked paprika, salt, pepper and olive oil. Cover and leave it in ambient for 30mins.
STEP 2
On stove, heat olive oil in dutch oven on medium high heat, seared chicken until all sides are browned, set aside.
STEP 3
Add garlic, onion and yellow capsicum, turkey ham, saute on medium heat until onions are translucent, deglaze the dutch oven with lemon juice, scraping off any bits from the bottom.
STEP 4
Add whole peeled tomato, and bring to boil for 5mins, season with salt pepper.
STEP 5
Add seared chicken, mixed olive, lemon slice and cherry tomato on vine, put the lid on and transfer to cubie oven.
STEP 6
Select -> SET -> STEW -> Set time 1 Hour 30min -> START.
STEP 7
When it’s done, remove from cubie oven.
STEP 8
Sprinkle rosemary on chicken and serve.
Cubie Oven
Fridge
