Ingredients
- Pitted green olives 100g
- Tomato puree 100g
- Bay leaves 1g
- Chopped tomatoes 800g
- Cracked black peppercorn 1g
- Ground cumin 15g
- Oregano 10g
- Paprika 15g
- Raisins 120g
- Pure olive oil 100ml
- Sea salt 5g
- Chopped garlic in oil 20g
- Farmstead Chicken thigh (boneless, skin on) 2000g
- Coriander (chilled) 10g
- Lemon juice (chilled) 30ml
- Micro-coriander (chilled) 10g
- Orange juice (chilled) 300ml
- Orange segments (tub, chilled) 20g
- Sliced onions (frozen) 200g
Method
- Place 50ml of the olive oil, and the garlic, orange juice, lemon juice, and oregano into a bowl with the chicken, and marinate it for 2 hours.
- Heat a large shallow pan and seal the chicken until it is golden brown and slightly caramelised. Remove it from the pan once sealed.
- Add the remaining 50ml of oil to the pan and heat, before adding the sliced onions. Cook them slowly until sticky and caramelised and then add the tomato puree and cook for 10 minutes. Add the spices and cook for a further 5 minutes.
- Place the chicken into the sauce with the bay leaves, raising, olives and seasoning. Cover it over and slow cook for 2 hours a 160C.
- Add the orange segments to this for the final 30 minutes of cooking.
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