Pan Fried Chicken in Tomato Sauce

All about comfort food at the moment. Even better if I can make something that tastes awesome with barely any washing up. I’ve made this with ingredients that most people would probably have at home (understanding at the moment, you could have quite an assortment of things based on availability in the shops). Alright it’s a Monday night, long day at work, enough rambling. Straight into the recipe!

Pan Fried Chicken in Tomato Sauce (2 portions)

What you’re going to need

1 chicken breast, chopped into small even pieces

1 medium potato, chopped into small even pieces

1/3 cup kalamata olives

1 tin crushed tomatoes

1 tablespoon tomato paste

1 clove garlic, sliced into large pieces

1 teaspoon sweet paprika (to taste)

1 teaspoon onion powder (to taste)

1/2 tablespoon dried basil (use fresh basil if you have it)

cracked salt and pepper

olive oil for frying

Method

  1. Place the potatoes in a pot of water and bring to the boil.
  2. Whilst the potatoes are coming to the boil, heat up some olive oil in a large fry pan. Once the pan is hot, add the chicken and lightly brown it. Once it has changed colour, take out of the pan and set aside.
  3. Back to the fry pan, turn down the heat and add the tin tomato, tomato paste, garlic and spices. Stir until well combined.
  4. Add the chicken back in and olives. By this point the potatoes should be boiling or close to it. Once they have reached boiling point, strain them and then add them to the tomato sauce. Let the tomato sauce simmer on the stove for about 10 minutes.
  5. Serve hot. You could have this with rice, couscous or veg.

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Shakshuka

Shakshuka or “baked eggs” as it may be more commonly known, is a spicy tomato sauce based dish with eggs being the hero! I have never tried it before I made it myself so not sure what it is meant to taste like traditionally, however, my version tasted amazing regardless! I invested in a Baccarat Granite fry pan and it is glorious. No need for butters when you’re cooking and absolutely nothing sticks so it’s super quick to clean! It is also oven safe which worked perfectly for this dish and reduces the amount of dish washing afterwards! My recipe is not strictly traditional as I opted not to use capsicum but mushrooms instead. Here’s what I came up with!

Shakshuka (serves 1)

What you’re going to need

2 eggs

1 tin diced italian tomatoes

1 teaspoon tomato paste

1/4 brown onion, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

3 button mushrooms, sliced

salt and pepper

1 teaspoon olive oil (for browning onions and garlic)

sourdough toast for serving

Method

1. Preheat oven to 180 degrees

2. Warm up the oil on a medium heat in a small frypan (preferably an oven safe pan because it will keep this as a one pan dish). Add the onions and garlic and cook through until softened

3. Add the tin tomatoes, tomato paste, cumin, paprika, salt and pepper. Stir through making sure everything is well combined.

4. Once sauce begins to thicken, add the mushrooms.

5. For the eggs, you can either crack them directly into the sauce, evenly spread apart. (or what I did was crack them one at a time into a separate container, just to avoid any possibility of eggshell falling in the sauce and also so I could get a perfect position in the pan for the eggs) Once eggs are in the pan on top of the sauce, place the fry pan in the oven for 10 minutes or until eggs are cooked to your desired preference.

6. Serve with sourdough toast (or any kind of toast will be fine too!)

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