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HOT..and spicy Chicken with Olives


A couple of things to keep in mind when working with chilies – the smaller they are the bigger the sting (bit like scorpions oddly enough) and never touch any part of your anatomy that is ‘sensitive’ if you have a fist full of chili juice – the emergency services don’t take kindly to being called out to extinguish ‘trouser’ blazes.

This dish is essentially a chicken stew with olives and sweet peppers – the cooking dynamic is exactly the same as a beef or lamb stew – long and slow and rammed with flavours. In this case though it’s an Iron Maiden concert as far as the Chili is concerned.


2 Plates:
4 Chicken thighs – trimmed of all excess skin (leave some on)
1 full red onion sliced
6 cloves garlic sliced
4 sweet yellow peppers roughly chopped (not the bell peppers – blurg!)
1 sweet red pepper roughly chopped
Handful of stoned olives
Handful of boiled new potatoes halved
2 TBS sweet paprika
2 Birds eye chilies, roughly chopped, seeds in!!!
1 glass of white wine
1/2 cup of chicken stock
1 TBS Greek yogurt
1 TBS Tomato puree
1/2 can of chopped tomatoes



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