The Food Show - Sweet and Sour Chicken with Beetroot, Olives and Walnut Yoghurt

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Sweet and Sour Chicken with Beetroot, Olives and Walnut Yoghurt

CATEGORIES: Chicken, Dinner, Lunch, Starter

Ray McVinnie 13 Recipes

Sweet and Sour Chicken with Beetroot, Olives and Walnut Yoghurt

Ingredients

3 tablespoons olive oil
3 beetroot, peeled, cut into thin wedges
Salt and freshly ground black pepper
200g plain unsweetened European style yoghurt
1 small clove garlic, crushed
½ cup New Zealand walnuts, crushed
2 tablespoons chopped mint, plus extra for serving
8 free-range, skinned, boned chicken thighs,
½ teaspoon ground cinnamon
150ml red wine
½ cup pitted black olives
2 tablespoons damson or plum jam
250ml beef jus
2 tablespoons balsamic vinegar

Method

Serves 6

Preheat the oven to 200C.

Place 1 tablespoon of the oil and the beetroot wedges into an ovenproof dish. Mix well, season, cover and place in the oven for 40 minutes or until the beetroot is tender.

Remove from the oven and reserve.

Put the yoghurt, garlic, walnuts and mint into a bowl.

Mix well, taste, season and reserve.

Put remaining 2 tablespoons of oil, the chicken thighs and the cinnamon in a bowl and mix well so that the cinnamon and oil are evenly distributed over the chicken.

Heat a frying pan over high heat and brown the chicken thighs.Remove them and reserve.

Add the wine to the pan and let it bubble for 20 seconds.

Add the olives and jam.

Mix well to dissolve the jam.

Add the reserved chicken, beetroot and the jus to the pan.

Bring to the boil and simmer until the liquid is slightly syrupy and the chicken cooked.

Stir in the vinegar, taste and season.

Remove from the heat and serve the chicken, beetroot and sauce sprinkled with extra mint leaves, and the yoghurt on the side.