The inspiration behind this very tasty creation was a recipe published in Cuisine No 172 September 2015, p54. Many thanks to Quick Smart chef Ginny Grant. It just goes to show that you do not need spices to create intense flavours.
Ingredients.
1 sprig fresh rosemary.
2-3 sprigs fresh origanum.
2-3 sprigs parsley.
½ cup kalamata olives, stoned and chopped.
¼ cup lard.
250g lean chicken meat, diced.
300g new potatoes, halved.
1 cup beef stock.
1 400g can cherry tomatoes in juice.
Salt to taste.
Freshly ground black pepper to taste.
1 cup kale, chopped.
½ cup flat leaf parsley, chopped.
Preparation.
Tie the herbs together into a faggot and set aside. Remove the stones from the olives and dice the flesh. Preheat the oven to 160°C.
Method.
Heat the lard in a sauté pan over a hot flame. Quickly brown the meat all over and transfer to a tagine or casserole. Add the potatoes to the pan and stir fry until browned then add to the tagine. Deglaze the pan with the stock. Add the tomatoes and the olives to the stock, stir through and pour over the potatoes and meat. Place the faggot in the centre of the tagine, add the salt and pepper.
Cover and bake for 30 minutes. Remove from the oven, and scatter the kale over the mixture, taking care not to break up the little tomatoes. Cover again and bake for a further 15 minutes. Remove the lid, discard the faggot, sprinkle with the flat leaf parsley, and serve directly to the table.
Serves: 2.
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