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Spicy Chicken and Tomato Stew Recipe
Serves 4 Prep 30 mins | Cook 2 hrs 20 mins | Cost per serve $4.10
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| Spicy Chicken and Tomato Stew |
Spicy Chicken and Tomato Stew Ingredients
- 1 tablespoon olive oil
- 8 skinless chicken drumsticks
- 1 brown onion, thinly sliced
- 3 garlic cloves, crushed
- ½ teaspoon chilli flakes
- 4 tablespoons fresh rosemary
- 4 anchovies (optional), drained, finely chopped
- 1 x 700g bottle tomato passata
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- ¼ cup pitted Kalamata olives
- 150g wholemeal spaghetti
- 2 bunches broccolini
- 120g baby rocket
- 1 fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves, to serve
Spicy Chicken and Tomato Stew Preparation
- Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Add drumsticks and cook, turning, for 3–4 minutes or until browned all over. Remove chicken from pan and set aside.
- Add brown onion, garlic, chilli, rosemary and anchovies, if using, and cook, stirring, for 2–3 minutes or until onion has softened. Add passata, bay leaves, half the balsamic and 1½ cups water, stirring to combine. Bring mixture to the boil. Return chicken to pan, cover and simmer for 2 hours or until chicken starts to fall off the bone and sauce thickens slightly. Add olives, stirring to combine.
- Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Add broccolini to pan for last 2 minutes of cooking time. Remove broccolini, immerse in cold water, then drain well. Drain pasta and set aside.
- Transfer broccolini to a large salad bowl. Add rocket, fennel and red onion, then drizzle with remaining balsamic and gently toss to combine.
- Divide pasta among four serving bowls. Top with spicy chicken and tomato stew, garnish with fresh parsley and serve with broccolini salad on the side.
