I think this is my new favourite! As the title suggests, the ingredients create the most wonderful aroma whilst the chicken is cooking. This is very easy to make and it’s all cooked in one pot. In fact I adapted this dish from my ‘One Pot’ cook book by Marks & Spencer. Good old M&S!
The ingredients are very easy to get hold of, although I’ve yet to find ‘ground cloves’. I always use whole cloves that I crush with my pestle and mortar. I also used Schwartz ‘Spicy Italian’ herb & spice blend, but by all means use ground allspice if you have it.
Preparation time: 20 mins
Cooking time: 1 hour
1kg / 35 oz free-range chicken thighs, skinless and boned
1 large lemon (or 2 small), cut into wedges
3 tbsp olive oil
4 small organic onions (or 2 medium onions), roughly chopped
3 large garlic cloves, finely chopped
large handful of cherry tomatoes (about 10 or 12)
125ml / 4 fl oz dry white wine
400g / 14oz tin chopped tomatoes
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice (I used Schwartz ‘Spicy Italian’ herb & spice blend)
400g / 14oz tin artichoke hearts or okra, drained
12 black pitted olives
1) Squeeze the lemon wedges onto the chicken pieces, turn them over and do the same on the other side. Heat the oil in a large lidded pan or flameproof casserole. Add the onion and fry gently for 5 minutes, until softened. Add the chicken pieces and fry for a further 10 minutes, until lightly browned on both sides.
2) Pour in the wine and add the tinned tomatoes, cinnamon, cloves, Italian spice, garlic, salt and pepper and bring to the boil. Cover the pan and simmer for 45 minutes, until the chicken is tender.
3) Meanwhile, if using artichoke hearts, cut them in half. Add the artichokes or okra and the olives to the casserole and continue to simmer with the lid on for a further 10 minutes until heated through. For the final 5 minutes, remove the lid and turn up the heat a little, allowing the juices to reduce and thicken. Serve hot.
I served this dish with purple sprouting broccoli which I absolutely adore! This vegetable has an incredible taste and goes brilliantly with fish too! I always steam vegetables, rather than boil, as it holds in more nutrients. Purple sprouting broccoli is best eaten in season, from January to May. Grub-tastic!