(FINE GREEN BEANS IN TOMATO SAUCE, WITH CHICKEN AND POTATOES)
SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 1 HOUR 15 MINUTES
Anything ‘yiahni’, meaning with a tomato sauce, goes well with potatoes. This recipe uses large potatoes, peeled and cut into small pieces, but you can use baby new potatoes with the skin on.
INGREDIENTS 8 skinless and boneless chicken thighs, sliced into strips
Generous drizzle of OliveOlive extra virgin olive oil
2 white onions, finely chopped
2-3 cloves of garlic, grated
1 cinnamon stick
1 bay leaf
4-5 carrots, thickly sliced
500g potatoes, peeled and cubed
1 tbsp tomato purée
1 tbsp red wine vinegar
600g fresh or frozen green beans (if fresh, trim the ends)
600ml chicken or vegetable stock
Sea salt and black pepper METHOD
Place a large saucepan over a medium heat, then seal the chicken strips in a generous drizzle of olive oil. Transfer the chicken to a plate and set aside.
Using the same pan, gently sauté the chopped onions and garlic. Add the cinnamon stick, bay leaf and a pinch of salt, then add the carrots and potatoes. Cook for 5 minutes.
Stir in the tomato purée and red wine vinegar, cook for a further 2 to 3 minutes, then stir in the green beans, coating them in the sauce. Add the passata and stir thoroughly before adding the stock.
Put the chicken strips back in the pan, stir well, cover with a lid and simmer for about 1 hour. Stir occasionally and when the sauce has thickened, the potatoes are cooked through and the beans are soft, season the mixture with sea salt and black pepper to taste.
This recipe can also be made with lamb or pork, or without meat altogether. If you are not using meat, you will only need to simmer the mixture for up to 40 minutes after adding the stock.