Weekly Meal Plan – Winter Week 12, 2021
Eggplant, Ricotta & Chili Rigatoni / Basque Chicken / Lamb Shank & Pearl Barley Soup / Caramelised Vietnamese Pork
Slow Cooker Basque Chicken
Hello preserved lemon again. This makes the dish so please do not miss it out. Traditionally served with rice, I have used potato so that we can throw it all in the slow cooker and it's a one pot wonder.
Ingredients
- 6 chicken thighs - cut in half
- 200 g chorizo - sliced
- 2 medium red capsicum - cut into 3cm dice
- 1 medium green capsicum - cut into 3cm dice
- 900 g potato - cut into quarters
- 1 onion - finely diced
- 4 garlic cloves - finely sliced
- ¾ preserved lemon - rind only, finely diced
- 150 ml white wine
- 1 400g tinned tomatoes
- ¼ c basil - roughly chopped
- ¼ c olives
Instructions
- This is why we love slow cookers. Add all the ingredients (except the basil and olives) to the slow cooker and cook for 6-8 hours.
- Once done, stir though the basil and olives and serve in bowls with a fresh piece of crusty bread to mop up the sauce.
Tips and Variations
Vegetarian - Double up the capsicum, add 2 tbsp of smoked paprika and 1 tsp dried oregano. You can also add lentils to the mix to up the protein.
Gluten Free - Yes
Low Carb - Remove the potato and serve on cauliflower rice.
Nutrition
Serving: 6g | Calories: 393kcal | Carbohydrates: 33g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 513mg | Potassium: 1083mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1521IU | Vitamin C: 98mg | Calcium: 45mg | Iron: 3mg
