Recipes continued
Spanish Chicken with Capsicums
Serves
2 tablespoons olive oil
6 thigh chicken cutlets, fat and skin removed
2 red onions, sliced
3 cloves garlic, crushed
1 ½ teaspoons smoked paprika
1 red capsicum, seeds removed, sliced
1 yellow capsicum, seeds removed, sliced ¼ cup white wine
¹/³ cup tomato passata
¹/³ cup pitted kalamata olives, sliced 6 artichoke hearts, quartered
¹/³ cup chopped fresh parsley
1.Heat half the oil in a large
2.Heat remaining oil and cook onions for
3.Stir in olives, artichokes and parsley just before serving.
4.Serve chicken with crusty bread.
Indonesian Chicken Curry
Serves
6 thigh chicken cutlets, fat and skin removed
¼cup flour
¼cup peanut oil
1 large onion, sliced
3 cloves garlic, crushed
3 teaspoons grated fresh ginger
1 long red chilli, seeds removed, thinly sliced
1 lemongrass, stem finely chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
600g kumara (sweet potato), peeled, diced
1 ¹/³ cups coconut milk
150g green beans, trimmed, cut into 3cm pieces
coriander leaves, to serve
1.Dust chicken in flour, shaking off excess flour. Heat half the oil in a large
2.Heat remaining oil and cook onion for
3.Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH
4.Add beans in the last half hour of cooking.
5.Serve chicken with coriander and steamed jasmine rice.
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