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.
Marinate chicken thigh with smoked paprika, salt, pepper and olive oil. Cover and leave it in ambient for 30mins.
On stove, heat olive oil in dutch oven on medium high heat, seared chicken until all sides are browned, set aside.
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.
Add whole peeled tomato, and bring to boil for 5mins, season with salt pepper.
Add seared chicken, mixed olive, lemon slice and cherry tomato on vine, put the lid on and transfer to cubie oven.
Select -> SET -> STEW -> Set time 1 Hour 30min -> START.
When it’s done, remove from cubie oven.
Sprinkle rosemary on chicken and serve.