Serves 4
Ingredients
4 teaspoons olive oil
1.2kg chicken, cut into 8 pieces (divide each chicken breast in two, each leg in two, keep meat on the bone)
20 spiced peppered salami slices
3 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons capers
100ml chicken or vegetable stock
150g pitted black olives
2 springs fresh rosemary
1 x 400g tin chopped tomatoes
For the yogurt dressing
A bunch of fresh mint, finely chopped
3 garlic cloves, finely chopped
½ cucumber, peeled, deseeded and finely chopped
250ml yoghurt
Salt and freshly ground black pepper
Method
1. Heat the olive oil in a large casserole pot until smoking. Add the chicken pieces and cook approx 3 minutes on both sides until brown. Remove from the pot and put to one side.
2. Next, add the salami and cook for 1 minute, then pour in the vinegar and sugar and stir until caramelised. Stir in the capers and stock. Add the olives, rosemary and tomatoes, return the chicken pieces to the sauce, turn the heat to low, cover with tinfoil and cook gently for 1 hour and 20 minutes.
3. For the yoghurt dressing, mix together the mint, garlic, cucumber and yoghurt with a pinch of salt and pepper.
4. Serve the chicken with the yoghurt dressing on top and fresh vegetables
Vegetables
1. Blanche broccoli, carrots and green beans until al dente.
2. Toss in olive oil, salt and pepper.