Tag Archives: chicken

Chicken, Chorizo & Bean Bake

Chicken, Chorizo & Bean BakeI was sorting through a pile of magazines the other day when I came across the inspiration for this dish. It was actually an ad in the mag from the Sunday paper for some sort of chicken and must have caught my eye as I had opened it at the recipe and done nothing else, but when I saw it again I remembered putting it aside and the idea still looked good so I decided it was time to have another look at it – when I looked at the date I noticed it was June last year!

This is the sort of recipe that comes together quickly and then looks after itself until you are ready to serve dinner.

Chicken, Chorizo & Bean Bake

Serve a steamed green vegetable or salad of mixed leaves on the side, if you want, but this really is a one dish meal.

Prepare to the end of step 3 earlier in the day, then when you get home just top with breadcrumb mixture and bake – easy!

Serves 4

4 chicken thighs
sea salt and black pepper
olive oil
1 onion, sliced
2 chorizo sausages, sliced
2 cloves garlic, thinly sliced
400g can diced tomatoes
1 cup chicken stock
400g can cannellini beans, drained and rinsed
1 cup fresh breadcrumbs
¼ cup chopped fresh coriander
¼ cup chopped parsley

1              Preheat oven to 180°C. Season chicken with salt.

2              Heat a frying pan over a medium-high heat, add a good splash of oil and cook chicken skin side down for 4-5 minutes or until browned. Remove chicken and place in a baking dish.

3              Reduce heat, add onion to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add chorizo and garlic and cook for 5 minutes longer or until chorizo starts to brown. Add tomatoes and stock, bring to simmering and simmer for 5-10 minutes to reduce slightly. Stir in beans and half the coriander and parsley and season to taste with salt and black
pepper, then pour over chicken.

4              Combine breadcrumbs with remaining coriander and
parsley, add a drizzle of oil and toss. Scatter breadcrumb mixture over chicken mixture and bake for 45 minutes or until chicken is cooked through and top is golden and crisp.

So tell me, do you cook or take inspiration from ads you see in
magazines?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Chorizo: Wild Game Salamis – Clive; Coriander,
parsley:
 The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
breadcrumbs, canned tomatoes, stock, canned beans, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other chicken recipes you might like to try:

Chicken Chilli & Beans

Chicken Chilli & Beans

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

 

Crunchy Topped Chicken, Bacon & Spinach Casserole

Crunchy Topped Chicken, Bacon & Spinach Casserole

This recipe is based on one that I have been making for years. The original recipe comes from New Zealand cook Alison Holst – I don’t have the recipe at the moment, because it is still in storage, but I have made it so many times that I can remember the basic
ingredients. In this version I have made a few changes, but it is still a quick and easy week night meal that feeds a crowd.

This dish came to mind when I dreamt about it the other night – yes, not only do I spend most of my waking hours thinking about food, but I also dream about it!

Crunchy Topped Chicken, Bacon & Spinach Casserole_in dish

Crunchy Topped Chicken, Bacon & Spinach Casserole

Serves 6

1 x 1.2kg chicken
4 rashers bacon
1 onion, chopped
3 cloves garlic
4 cups water
1 bunch spinach, leaves shredded
½ cup cornflour blended with water
sea salt and black pepper
3 cups chunky breadcrumbs – I used chunky sourdough breadcrumbs

1              Place chicken, bacon, onion, garlic, water and soy sauce in a large saucepan, cover and bring to simmering over a medium heat. Reduce heat and simmer, turning chicken over once or twice for 1 hour or until chicken is cooked and meat is falling off the bone.

2              Preheat oven to 180°C.

3              Remove chicken and bacon from cooking liquid and set aside until cool enough to handle. Reserve cooking liquid. Remove rind from bacon and chopped meat. Remove bones and skin from chicken and pull flesh into large pieces.

4              Return saucepan with cooking liquid to the heat and bring back to simmering. Add spinach and cook, for 3-4 minutes or until wilted. Return chicken and bacon to pan and bring back to
simmering. Stir in cornflour mixture, bring back to simmering and cook, stirring, until mixture thickens. Season with a grind of salt and black pepper.

5              Tip chicken mixture into a baking dish, top with breadcrumbs and bake for 30 minutes or until top is golden and filling bubbling.

So tell me, do you ever dream about food or what you might cook?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Spinach: JJ Organics – Napier; Store Cupboard Ingredients: breadcrumbs, cornflour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

 

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.

Chicken, Bacon & Cheese Toasted Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
butter
¼ cup grated cheese of your choice – I used a local hard sheep cheese

1              Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Meanwhile, combine chicken and aioli in a small bowl.

3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.

4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

So tell me, what is your favourite toast sandwich combination?

Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other toasted sandwiches you might like to try:

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

Chicken Chilli & Beans

Chicken Chilli & Beans

For a warming winter one-dish meal, chilli certainly fits the bill – most American-style chilli recipes seem to include red or green
capsicum (bell pepper, as they call them), but here in Hawke’s Bay capsicums are no longer in season and prices are quite frankly
outrageous so here I have used carrots and celery instead – I call it cooking with the seasons.

Chicken Chilli & Beans

Cooked dried beans can be used instead of canned.

For a more substantial meal add sides of steamed rice and a salad of mixed leaves.

Serves 6

1 tbsp olive oil
1 tbsp cumin seeds
1 onion, finely chopped
3 sticks celery, sliced
1 carrot, diced
2 cloves garlic, chopped
pinch dried red chilli flakes, or to taste
750g chicken breast fillets, cut into 2.5cm cubes
1 tsp dried oregano
440g can chopped tomatoes with their juice
1½ cups chicken stock
400g can white beans, drained and rinsed – I used cannellini
sea salt and freshly ground black pepper
natural yogurt, to serve
coriander leaves, serve

1              Place oil and cumin seeds in a large, heavy-based saucepan over a medium heat and cook for 4-5 minutes or until seeds are lightly toasted and aromatic.

2              Add onion, celery, carrot, garlic and red chilli flakes, mix well to combine, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften.

3              Add chicken and oregano and mix well to combine. Add
tomatoes and stock, cover, bring to simmering and simmer, stirring occasionally, for 20 minutes or until chicken is cooked. Add beans and cook for 5 minutes longer or until beans are heated through.

4              To serve, divide chilli between serving bows, top with a
dollop of yogurt and a scatter of coriander leaves.

So tell me, what is a winter favourite in your house?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, carrot, celery, garlic: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Yoghurt: Origin Earth – Havelock North;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chilli flakes, oregano, canned tomatoes, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Regular readers may have noticed that while I remove the tough centre stems from vegetables such as cavolo nero, kale and chard, I do not discard them, but rather chop and cook them for longer than the leaves – in this recipe the stems are cooked with the leeks.

I do this because I can’t bear to throw this part of the vegetable away – it just seems such a waste and why would I throw something that is perfectly edible in the rubbish?

These stems are delicious, add bulk to a dish and if cook until tender will not be noticed in the finished dish. Colourful chard stems also add colour to your dish.

Braised Cavolo Nero & Chicken

Kale can be used instead of cavolo nero, if you wish.

Serves 4

8 chicken drumsticks
sea salt and freshly ground black pepper
olive oil
1 lemon, very thinly sliced and seeds removed
1 leek, thinly sliced
1 bunch cavolo nero, stems removed and sliced, leaves sliced
2 cloves garlic, minced
pinch dried red pepper flakes

1              Season drumsticks with salt. Heat a frying pan over a
medium heat, add a good splash of oil. Add drumsticks and cook for 4-5 minutes, turn over and cook, for 4-5 minutes longer or brown. Remove and set aside.

2              Add lemon slices and cook for 4-5 minutes each side or until brown.

3              Add leek and cavolo nero stems to pan, cover and cook, over a medium heat for 8-10 minutes or until leeks are tender. Add garlic and red pepper flakes and cook, tossing, for 1 minute or until
fragrant. Add cavolo nero leaves and 1 cup water, cover and cook, tossing occasionally, for 5-8 minutes or until cavolo nero starts to wilt.

4              Place drumsticks on top of cavolo nero, cover and cook, over medium heat for 25 minutes or until chicken is cooked. Season
cavolo nero mixture with a good grind of salt and black pepper. Serve with caramelised lemon slices.

So tell me, do you try to use all parts of a vegetable?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Leek, cavolo nero: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: red pepper flakes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

Sometimes you see a recipe you just know you have to cook and this was the case when I saw One Pot Greek Chicken & Lemon Rice on RecipeTin Eats.

This isn’t my recipe, I have made a few very slight changes, but it
essentially belongs to Nagi of RecipeTin Eats. The main difference between mine and Nagi’s recipe is that I have used brown rice
instead of white – this is just a personal preference – and because of this, my cooking is increased.

One Pan Greek Chicken & Lemon Rice

As Nagi says, “This is not an authentic Greek dish, but does use some classic Greek ingredients and flavours.”

Nagi garnished her dish with slices of lemon which she seared in the pan after cooking the chicken – delicious.

Serves 4

4 tsp dried oregano
4 garlic cloves, finely chopped
1 tbsp grated lemon zest
4 tbsp lemon juice
sea salt and freshly ground black pepper
4 chicken thighs, skin on, bone in
olive oil
1 small onion, finely diced
1 cup medium grain brown rice rice
2 cups chicken stock
chopped fresh parsley

1              Place 2 tsp oregano, garlic, lemon zest and juice and a good grind of salt in a ziplock bag and shake to combine. Add chicken and turn to coat with lemon mixture. Set aside to marinate for at least 20 minutes, but preferably overnight.

2              Preheat oven to 180°C. Heat a large, ovenproof frying pan over a medium-high heat. Add a splash of oil and swirl to coat base. Drain chicken, reserving marinade. Add chicken, skin side down and cook for 4-5 minutes or until browned. Turn and cook for 4-5 minutes longer. Remove and set aside.

3              Pour fat from pan and wipe clean with a paper towel. Place onion and a splash of oil in the frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

4              Add rice, remaining oregano, stock and reserved marinade and bring to simmering. Season with a good grind of salt and black pepper. Place chicken on top of rice, cover pan and bake for 45 minutes. Remove lid and bake for 15 minutes longer. Remove from oven, cover and stand for 5-10 minutes before serving. Serve
scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
lemons:
Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: dried oregano, rice, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is a classic combination of flavours and using chicken thighs
allows you to have roast chicken when time is short. You could use a combination of thighs and drumsticks or even cut a whole chicken into pieces.

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is another dish that can easily be adjusted to feed a crowd – just
increase the size of your baking dish and the quantity of ingredients you are using.

Serves 4

2 medium fennel bulbs
2 medium leeks, cut into thick slices
500g small potatoes, halved or quartered – depending on size
olive oil
sea salt and freshly ground black pepper
4 bone-in, skin-on, chicken thighs
1 lemon, cut into 8 wedges
a good handful fresh dill, chopped

1              Preheat oven to 200°C.

2              Remove any discoloured outer leaves from fennel, then cut each bulb in half lengthwise, leaving the root intact. Cut each half into 2-3 wedges, depending on the size of the bulb.

3              Bring a saucepan of water to the boil and add salt to taste. Add fennel wedges, bring back to simmering and simmer for 3-4 minutes or until just tender. Drain.

4              Place leeks, potatoes and fennel in a baking dish. Drizzle with a little oil and season with a good grind of salt and black pepper and toss to combine. Tuck lemon wedges into vegetable mixture. Place chicken skin side up on top of vegetables, drizzle with a little oil and season with salt and black pepper. Bake for 45-60 minutes or until chicken and vegetables are cooked. Remove from oven, remove chicken from dish, set aside, cover and let stand for 5 minutes. Add most of the dill to the vegetables and toss to combine. Serve
vegetables with chicken scattered with remaining dill.

Where did the ingredients for this dish come from:
Chicken: Bostock’s Organic Chicken – Hastings; Lemon, potatoes: Krismaw Gardens – Hastings; Leeks, fennel: The Chef’s Garden @ Epicurean – Hastings;  Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

 

Chicken, Tomato & Pumpkin Stew

Chicken, Tomato & Pumpkin StewYou know that summer has ended when you see pumpkins in the markets!

But, what is also lovely about autumn is that fresh tomatoes are still fabulous, so in this dish I have taken advantage of having both of these great vegetables available together for a short time.

Chicken, Tomato & Pumpkin Stew

At this time of year there are still great tomatoes available at good prices, but during water months make this stew using canned diced tomatoes.

Serves 4-6

1 onion, chopped
olive oil
1 clove garlic, chopped
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
500g boneless chicken thighs, cut into bite-sized pieces
500g peeled and cubed pumpkin
500g tomatoes, diced
lemon juice, to taste
sea salt and freshly ground black pepper
a good handful fresh coriander, chopped

1              Place onion and splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garlic, paprika, cumin, coriander and cinnamon and cook, stirring, for 1-2 minutes longer or until fragrant.

3              Add chicken, pumpkin and tomatoes, cover and cook, stirring occasionally, for 20-25 minutes or until chicken and pumpkin is cooked and tomatoes have broken down and formed a thick sauce. If necessary, remove lid from pan and simmer for about 5 minutes to evaporate any excess liquid.  Add a good squeeze of lemon juice and season to taste with salt and black pepper. Stir in most of the fresh coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
tomatoes, lemon:
Krismaw Gardens – Hastings; Pumpkin,
coriander:
The Chef’s Garden @ Epicurean – Hastings; Paprika:
Orcona Chillis ‘n Peppers; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, ground coriander, cinnamon, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Cook down the Fridge, Pantry and Freezer

Vegetable Bin BakeAs a food blogger, food writer, recipe developer and tester, one of my biggest challenges is keeping leftovers under control. My
leftovers can take the form of cooked dishes or odd vegetables and other ingredients – not enough to make a meal by themselves, but when teamed together you can create a wonderful meal.

About once a month I “cook down the fridge, pantry and freezer” – so I take a good look at what there is  in the fridge, pantry and
freezer, that I can use to create a meal.

Doing this on a regular basis really reduces food waste and saves you money, plus it makes sure that you don’t forget about things that you may have in the you fridge, pantry and freezer.

Cooked dishes are usually frozen in single singles – I usually use
yoghurt containers and make wonderful lunches – I seldom buy lunches at work, another money saver!

I call this meal “Vegetable Bin Bake” and it is an example of using those odd vegetables, plus some of chicken thighs – on this occasion they were boneless ones, but bone-in thighs or drumsticks are also fine – that were in the freezer.

Here I used 1 large zucchini, 1 red onion, a couple of largish
potatoes, a few tomatoes, a clove of garlic and a capsicum – I chopped everything into chunks and placed in a baking dish, then drizzled with a little olive oil, seasoned with a good grind of salt and black pepper and tossed to combine and coat with oil. Then nestled the chicken thighs into the vegetable mixture and baked at 200°C for 45-60 minutes or until vegetables were soft and chicken browned and cooked through.

Happy cooking and eating.

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Other ideas for using leftovers:

Wonderful Ways with Leftovers

Wonderful Ways with Leftovers

Christmas Pud Ice-Cream with Toffee Sauce

Christmas Pud Ice-Cream with Toffee Sauce

Xmas Cake Truffles

Xmas Cake Truffles

 

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]