Ingredients
2 orange capsicums
1 red capsicum
1 green capsicum
1 tsp SIDS CRAZY SALT
½ cup pitted olives
400 g tomatoes
1 kg chicken pieces
Duck fat or rice bran oil for cooking
1 large onion, diced
3 cloves garlic, minced
100 ml cider
SIDS SALT & PEPPER
90 g Parma ham, in strips
2 tsp chopped coriander to garnish
Directions
Remove seeds & membrane from the capsicums and cut into strips. Peel tomatoes, quarter and remove seeds. Season with SIDS SALT & PEPPER. Fry the chicken in 2 tbsp of oil, skin side first, until golden all over. Set aside on paper towels. Tip off excess oil, leaving 1 tbsp in the pan. Add onion, SIDS CRAZY SALT, garlic, capsicum, olives and tomato then simmer for 10 minutes. Add cider and cover then simmer a further 30 minutes. Add chicken, cover and simmer 20 minutes. When chicken is cooked (juices run clear when pricked) wrap in foil to keep warm. Season the sauce with SIDS SALT & PEPPER to taste.
Pan-fry the ham. Drain the fat into the sauce. Stir, then pour the sauce over the chicken and place ham on top with a sprinkle of parsley.
