MONDAY 24th, 2023, Yummy Dinner of Middle Eastern Style Chicken on Roasted Tomato and Olive Ragu
This takes advantage of our very LAST few tomatoes from our wonderfully,bountiful tomato plants in the Veggie Garden this year…
The chicken dish is served with yet again, a simple salad.
Serves 2 people.
For the Chicken
4 chicken thigh fillets, cut in half
2 tbs of Ras el Hanout spice mix or similar middle eastern spice mix
3 tbs Lemon infused EVOO
2 tbs Verjuice (I always use Maggie’s and you can get it now at Woolies most of the time)
1 clove of garlic, crushed
Early in the day, make up the marinade by mixing everything together and then add the chicken thigh fillets.
Cover and marinate for at least 4-6 hours in the fridge.
For the Tomato Ragu
12-24 Roma tomatoes
3 cloves of garlic in their skins
2 small chillis, de-seeded
2 tbs rosemary leaves
3-4 bay leaves – I use fresh ones from our tree
4-5 sprigs of thyme
3-4 sprigs of oregano
4 shallots, chopped
1 tbs Paella spices
Additional thyme sprigs
About 3/4 cup pitted kalamata olives
Zest of 1 lemon
Olive oil
Salt
Pre-heat oven to 180c and use a deep baking/roasting tray.
Cut the tomatoes in half and place into tray, spread the garlic cloves, bay leaves and herbs amongst the tomatoes. Spread olive oil over the top (make sure there is enough to cover the bottom of the tray, as the tomatoes will roast confit-style in the oven). Sprinkle with salt and bake for 40″s
Once cooked, allow to cool before picking off all the skins, roasted chillis (or leave them in if want it spicy) and cooked herbs (doesn’t matter if a few leaves remain). Squeeze the garlic cloves out of their skins and mush up into the tomato mixture.
Heat a fry pan with a dash of the olive oil and tomato juices from the cooked tomatoes and gently cook the shallots until soft. Add the tomato mixture, with the paella spices and extra thyme leaves. Simmer gently for 2-3 minutes, add a splash of sherry. Simmer again for 2-3 minutes and then add the lemon zest and a pinch of salt – taste and adjust further as required. Turn heat down and simmer until thickens into a thick sauce style consistency. Make sure the garlic is smashed up properly and keep an eye on it, so it doesn’t burn. Turn off heat if ready before chicken is cooked.
Preparing the Salad
1-2 small cos lettuce, rinsed and torn up into a salad bowl.
2-3 Spring onions or chives chopped and sprinkled over lettuce (enough for about 1-2 tbs)
2 cubes of marinated Meredith’s Goat’s Fetta
For the dressing – mix up (I use a little jar with a lid) 3 tbs of really good EVOO, 2 teaspoons of white vinegar, a squeeze of lemon and good pinch of salt. Give it a good shake and then taste test and adjust with lemon juice, oil or salt until it suits your taste.
Dress salad when ready to serve.
Cooking the chicken
Take the chicken out of the fridge a little bit before cooking to return to room temperature. Before cooking, using paper towel, dry the marinade off the fillets. If possible, cook the chicken on a hot BBQ, otherwise a really hot griddle fry pan. Set aside under foil to rest for a few minutes.
Final Steps and Plating Up
Return the ragu to a medium heat and stir through the pitted olives until warm. Place a couple of spoonful’s on the centre of the plate and place the chicken fillets on. serve with the green salad and a really savoury, slightly lighter red. We had a lovely Yarra Valley Cabernet Malbec but a Grenache, Sangiovese or Barbera would also do nicely.
Happy Soul Food 😍
