Monday, 15 March 2010

Chicken with oranges and black olives

My version of dish also known as "Spanish Chicken". From "Healthy One-Pots" by BBC "Good Food" magazine.

Serves 4

4 skinless chicken legs (often I use thigh or breast fillets, as it is much quicker to cook boneless meat)
2 tbsp olive oil
2 onions, peeled and sliced
2 red peppers, deseeded and sliced
2 garlic cloves, chopped
400g tin of chopped tomatoes
handful of black olives (I prefer with stone and not from a brine, you can use any you like)
1/2 tsp cayenne
1 tsp dried mixed herbs (I think basil, thyme, sage and oregano go well with this dish - combination of two of them will do)
1 orange, unpeeled, washed and cut into eight segments
freshly ground black pepper

Fry the chicken in heavy based pan in olive oil over a high heat until brown. Remove from a pan and set aside, then fry the onions, garlic, peppers. After 5 minutes add chicken, tomatoes, spices and herbs, season, cover and simmer gently for about 40 minutes if using chicken with bones; fillets need about 10 minutes only. If using fillets add oranges to the pan straight away, otherwise add them after about 20 minutes of simmering.

Next you need to add olives - they need to be cooked for about 5 minutes. Season if necessary and serve i.e. with cuscus. You can garnish with some fresh herbs.

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