Chicken

Chicken Cacciatore

1 tbsp coconut oil

1 onion, chopped

3 garlic cloves, crushed

8 pieces of chicken

200ml white wine

2 x 400g tins of tomatoes

1 bay leaf

1 tsp finely chopped rosemary leaves

1/2 cup olives pitted (optional)

3 tbsp chopped flat leaf parsley

sea salt and pepper

1 cup Chicken bone broth

1 1/2 tbsp apple cider vinegar

1. Preheat oven to 160 degrees C
2. Heat oil in a large casserole dish over a medium heat
3. Add the onion and cook for 8 minutes
4. Add crushed garlic and cook for another minute
5. Remove from pan and add chicken and cook for 3 minutes on each side
6. Add wine and cook until nearly evaporated (5 minutes)
7. Add tomatoes, bay leaf, rosemary, olives, parsley, salt and pepper and cooked onion and garlic
8. Cover and cook in oven for 1 hour, adding bone broth gradually as liquid evaporates, turning chicken regularly
9. Once chicken is cooked, stir through the apple cider vinegar
10. Scatter over extra parsley

serves 4

Ethiopian Red Chicken Stew

2 tbsp coconut oil melted

1.5 kg onions, finely chopped

6 garlic cloves, finely chopped

1 tbsp finely grated ginger

4 tbsp apple cider vinegar

juice of one lemon

6 chicken marylands, drumstick and thigh separated or 12 drumsticks

sea salt

1 cinnamon stick

1 cup Chicken stock

8 hard boiled eggs, peeled

1. Heat the oil in large saucepan over low heat and add onion, garlic, and ginger
2. Cover the pan with lid and cook, stirring occasionally for 30 minutes until onion is caramalised
3. Mix vinegar and lemon juice, add chicken, cover and marinate in fridge for 20 minutes, drain, discard liquid
4. Stir the spices and cinnamon stick into the onion mixture. Add chicken pieces, pour in stock and season with a little salt
5. Reduce heat to low, cover pan and simmer stew for 1 hour until chicken is cooked
6. Add eggs to stew then serve