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The Art of Flavour Sunday e-magazine

 

Marinated Braised Chicken, Roasted Red Peppers and Wilted Spinach

Important message: To everyone who loves to cook and loves true natural flavour.

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Ingredients

  • For the marinade

  • Olive oil

  • 3 x Tablespoons Garam Masala

  • 1 x Tablespoon smoky paprika

  • For the braising of the chicken

  • 2 x Medium onions - diced

  • 4 x Garlic cloves - diced

  • 2 x Medium carrots - finely chopped

  • 2 x Celery sticks - finely chopped

  • 1 x Tin Italian diced tomatoes

  • 1/2 x Cup best home made chicken stock

  • 1/2 x Cup white wine

  • For the dish

  • 500g x whole chicken thighs, boned

  • 2 x Cups pressed baby spinach leaves

  • 1 x Medium/large red pepper (capsicum) - sliced into strips

  • 1 x Cup button mushrooms - finely sliced - optional

Preparation

First roast the red pepper until the skin is crinkled, remove and when cooled remove the top and seeds then slice into 6cm strips and set aside

Cut the chicken into 4cm squares then rub the marinade into the pork. Using your hands is always best. Refrigerate for at least one hour but longer is always better.

After marinating allow the chicken to return to room temperature and in a medium hot pan with a little olive oil, brown the chicken on all sides then set aside.

Next in the same pan, add the onions, carrots, celery and garlic and cook down until they are nicely caramelised. Then add the tomatoes, chicken stock, mushrooms (if using) and white wine and stir well. You will now have a wonderful flavour platform.

Return the chicken to the pan and on a low heat cook the chicken pieces until they are firm but not over cooked. Then add the spinach leaves, red pepper strips and stir into the mix to wilt the spinach leaves.

Important: A quality rich home made style chicken stock is essential. The roasted red pepper strips are an important flavour addition for this recipe.

Comments: For our testing of this recipe we served with finely sliced cabbage, prepared with a little olive oil. Alternatively, rice or your preferred pasta would work well.