Chicken and olive stew
DIFFICULTY
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
6
- 45 ml Edible oil
- 12 Chicken parts (e.g. chicken breast)
- 1 chopped, big onion,
- 2 gousses d'ail écrasées
- 2 red chillies, finely chopped
- 125 ml White wine
- 30 ml Vinegar
- 125 ml Chicken broth
- 400 g chopped tomatoes
- 15 ml tomato paste (approx. 1 tablespoon)
- 5 ml fresh thyme, very finely chopped
- 2 teaspoon sugar
- 125 g black olives (1/2 cup)
- 2 tablespoon parsley, finely chopped
Directions
- 1
Preheat the oven to 180 degrees. Heat the oil in a large pan. Put the chicken meat in the pan and fry it for a few minutes until golden on all sides. Remove from the pan and put aside.
- 2
In the same pan, fry the onions, garlic and chillies until the onions are glazed. Add the wine and vinegar and reduce to half. Add the chicken stock.
- 3
Cook on high heat for 2 minutes.
- 4
Put the meat back into the pan. Add the tomatoes, tomato paste, thyme and sugar. Cook everything for 5 minutes.
- 5
Put the ingredients in a casserole dish, cover and bake for 20 minutes. Add the olives and parsley and cook for another 5 minutes.
- 6
Garnish with fresh parsley and serve with pap (South African corn porridge) or rice.
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