I am sitting here, in our little home in London, and am wondering where all the people are to cook for? You see, it has only been a matter of months since Luke and I moved here. We have been slowly making our way into the neighborhood, ambling around Highbury Fields, strolling through Clissord Park. Everything is new and foreign and unfamilar - and most upsetting of all is that everyone who I usually cook for is back home in New Zealand. Our table is only set for two each night and the dishwasher is only turned on every second day.
However - to my joy - we had the pleasure of having friends over for dinner last week! When I received the news from Luke I jumped on my bike, rode up to the High Street, and rushed into the Italian Delicatessen to buy some chicken, tomatoes, olives, and rosemary. I already knew what I wanted to make and it was going to need at least two hours on the stove.
Setting the table for four people that evening was novel - and pure bliss! We pulled the table out from the wall and lit candles around the lounge. The meal was a winner - turns out the Brits and the Kiwis both love this. If you make this in Autumn, as I did, I suggest you serve it with sauteed greens and sweet potato mash. However, if it is sunny and warm where you are (New Zealand...), then I would serve this up in cos lettuce cups topped with roasted almonds, or perhaps over cauliflower couscous.
Benefits for your body.
Organic chicken is a wonderful source of protein and iron. I know organic chicken is expensive, but it is void of added hormones and other harmful substances, which your body will love you for. I tend to buy organic chicken once a week and make some vegetarian meals on other nights to justify the cost. This is cooked in coconut oil and is threaded with delicious olives - both of which, are wonderful fats to nourish the body. Apple cider vinegar does wonders for supporting digestion. I used it a lot a few years back when my digestive system was very slow at moving food through the intestinal tract. Apple cider vinegar prepares the stomach with the right pH in order to digest your food efficiently.
I hope you enjoy it as much as we did xx
1 Tbsp coconut oil
4 chicken thighs, no bones
6 garlic cloves, diced
small handful fresh rosemary, chopped
3 anchovy fillets
½ cup olives, no pits
2 Tbsp apple cider vinegar
2 cans diced tomatoes, no added sugar
1 tsp paprika
1/3 cup water
- Place chicken, garlic, rosemary, salt and pepper in a medium sized bowl. Mix well.
- Melt coconut oil in a large saucepan and add chicken. Brown chicken thighs on all sides, about 1 minute each side. Remove chicken and set aside.
- Add all the remaining rosemary and garlic from the bowl used to mix the chicken to the saucepan. Add anchovy and olives. Allow to sauté for 3 minutes until the garlic turns golden.
- Add apple cider vinegar and mix well.
- Add the chicken back into the saucepan, along with the canned tomatoes, water and paprika. Mix well.
- Bring to the boil, then down the heat down to low. Allow to simmer for two hours. Stir every thirty minutes.
- Taste and season.
Serve with sautéed greens, steamed broccoli, or mashed sweet potato.
Feed, Nourish, Value Yourself.