delicious Australia — November 2017

‘SPC’ AND ‘ARDMONA’ ARE REGISTERED TRADEMARKS OF SPC ARDMONA

ARDMONA ADVERTISING FEATURE

GROWN IN GOLDEN SOIL

Ardmona’s vine-ripened tomatoes range

includes: Diced, Crushed, Whole Peeled and

its Rich & Thick varieties: Classic, Mixed Herbs,

Basil and Garlic, and Onion and Garlic. For

more recipes, visit: facebook.com/ardmona

Chef Liz Egan brings us crispy

chicken complemented with

rich Ardmona tomatoes and

some classic Greek flavours.

“THIS DISH HITS the tastebuds with olives

and feta, balanced by sweet tomatoes

and delicate touches such as fennel seeds,

dill and lemon,” explains chef Liz Egan.

For extra flavour and depth, she used

Ardmona Rich & Thick Classic – a perfect

combination of vine-ripened, Goulburn

Valley-grown tomatoes and tomato paste.

GREEK-STYLE TOMATO

AND LEMON CHICKEN

SERVES 4

3 desiree potatoes, cut into 3cm pieces

2 tbs extra virgin olive oil

4 (1^1 / 2 kg) chicken Marylands

2 garlic cloves, chopped

2 leeks (white part only), finely sliced

1 tbs fennel seeds

(^1) / 2 bunch dill, leaves picked, stalks
finely chopped
1 cup (250ml) chicken stock
Zest and juice of 2 lemons
2 x 410g cans Ardmona Rich & Thick
Classic tomatoes
100g Kalamata olives, pitted
Crumbled Greek feta to garnish and
mixed salad leaves, to serve
To parboil potatoes, place potatoes in
a saucepan of cold water and bring to
the boil over high heat. Remove from
heat, drain and set aside to cool slightly.
Preheat oven to 200°C.
Heat oil in a large, flameproof heavy-
based casserole over medium-high heat.
Add chicken and cook, turning halfway,
for 12 minutes or until golden. Remove
chicken from casserole and set aside.
In the same casserole, add garlic, leeks,
fennel seeds, dill stalks and half the leaves,
and cook, stirring frequently, for 5 minutes.
Add stock, lemon juice and tomatoes, and
cook, stirring to combine, for 2 minutes or
until gently simmering. Add olives and
potatoes, and stir to coat. Return chicken
to the pan, skin-side up, season and roast
for 45 minutes or until potatoes are
tender and chicken is cooked through.
Sprinkle with lemon zest and remaining
dill. Scatter over feta and serve with salad.
“This is a real snapshot of
contemporary home cooking contemporary home cooking
in Australia. So many of us in Australia. So many of us
are keen to try world foods.”are keen to try world foods.”
MED
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