Chicken Putanesca

From Mimi Spencer

Ingredients (serves 2) 
1 can of anchovy fillets drained of most oil

2 plump garlic cloves chopped

350g pack of cherry tomatoes

1 tbsp capers

2 tbsp of black olives

4 skinless chicken thighs on the bone

Method
In a hot casserole fry the anchovies and garlic gently for 2 or 3 mins and then tip in the tomatoes, olives and capers. Simmer for 5 mins.

Add the chicken and mix well. Cook on a medium heat for 15 mins. Take out and stir. Put back in the oven on very low for an hour. 

Take out and press on the tomatoes gently to check they have all broken down.

Serve with broccoli and/or some baby potatoes.

👀 DID YOU KNOW? Some Italian cuisine says that you should never cook with onions and garlic together. They are two distinctive flavours on their own. This dish complies.

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Chicken Tagine with Preserved Lemon

From Mimi Spencer

Ingredients (serves 2) 

4 skinless chicken thighs on the bone

Medium onion

A small thumb of ginger

1 celery stick

2 garlic cloves

2 ripe salad tomatoes

300 mls chicken stock

1tsp each of tumeric, cumin, coriander, cinamon and paprika

1 tbsp of honey

2 small preserved lemons

2 tsp of harissa paste

2 dried chopped apricots

s&p

A shake of lemon juice

Method
In a hot casserole fry the onion, celery, ginger and garlic gently for a good five mins. Add the dry spices and tomatoes. Give a good stir and then put in the chicken thighs coating them in the dry paste.

Pour in the stock, honey, chopped preserved lemons, apricots and harissa. Stir well and bring to a simmer.

Put in a low oven for a good hour. Leave to cool and pop in the fridge overnight.

Gently re-heat the next day. Serve with bulgar wheat and cabbage.

👀 Chilling and re-heating dramatically improves the flavour of this dish. If you haven't time then of course miss this step.