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Spanish Chicken with Capsicums
Serves 4-6
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 non-stick frying
pan. Cook chicken in batches until brown.
Transfer to slow cooker.
2. Heat remaining oil and cook onions for
2-3 minutes or until softened. Add garlic,
paprika and capsicum and cook, stirring for
1 minute. Add to slow cooker with white
wine and tomato passata. Cover and cook
on HIGH 3-4 hours or LOW 6-7 hours.
3. Stir in olives, artichokes and parsley just
before serving.
4. Serve chicken with crusty bread.
Indonesian Chicken Curry
Serves 4-6
6 thigh chicken cutlets, fat and skin removed
¼ cup flour
¼ cup 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 non-stick
frying pan. Cook chicken in batches until
brown. Transfer to a plate.
2. Heat remaining oil and cook onion for
2-3 minutes or until softened. Add garlic,
ginger, chilli, lemongrass, and spices;
cook, stirring for 1 minute.
3. Place kumara into the base of slow cooker
and top with chicken, onion mixture and
coconut milk. Cook on HIGH 3-4 hours or
LOW 6-8 hours.
4. Add beans in the last half hour of cooking.
5. Serve chicken with coriander and steamed
jasmine rice.
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