SOUPS & MAINS
CHICKEN, OLIVE AND TOMATO SAUCE
Ingredients
300g chicken fillets, cut into 4cm pieces
2 tsp mixed dried herbs
1 onion, quartered
2 cloves garlic
30g olive oil
325g tomato puree
100g chicken stock
12 olives, pitted and halved
3 tbs fresh parsley, chopped
5 sundried tomatoes, halved
50g baby spinach
salt and pepper, to taste
Preparation
1) Season chicken with herbs and set aside for half an hour.
2) Put mixing tool into place. Add half the chicken mix into the bowl and sauté for
Time: 3 min. Temperature: 90°C Speed: 1
Transfer to a bowl and set aside.
3) Leave the mixing tool in the bowl and add remaining chicken and sauté for
Time: 3 min. Temperature: 90°C Speed: 1
Transfer to a bowl and set aside.
4) Place onion and garlic into the bowl and chop for
Time: 5 seconds Speed: 7
5) Add oil and sauté for
Time: 2 min. Temperature: 100°C Speed: 1
6) Add chicken, tomato, stock and cook for
Time: 10 min. Temperature: 70°C Speed: 1
7) Scrape down sides of the bowl with the spatula. Add olives, parsley, sundried tomatoes, spinach and salt
and pepper and cook for
Time: 6 min. Temperature: 80°C Speed: 1
Remove measuring cover during the last 6 minutes.
Notes
Sauce can be served over pasta, rice or mashed potato.
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