You will relish this relishable relish recipe, Chef! Made with tomato, charred bell pepper, white wine & silky onion, this condiment perfectly complements the NOMU Italian Rub-spiced chicken. Sided with a rustic potato mash and finished with Italian-style cheese gratings.
Italian Chicken & Bell Pepper Relish
Italian Chicken & Bell Pepper Relish
with rustic potato mash
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cooked Chopped Tomato
- Creme Fraiche
- Free-range Chicken Pieces
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Potato
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CHICKEN & MASH
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. On a separate roasting tray, spread the potato chunks. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the wine and allow the alcohol to cook out, 2-3 minutes.
READY THE RELISH
Add the cooked chopped tomato and 50ml of water to the onions. Simmer until reduced, 10-12 minutes. In the final minutes, add a sweetener (to taste) and remove from the heat. Add the crème fraîche, the charred peppers, and seasoning.
RUSTIC & RELISHABLE
Plate up the rustic mash alongside the roasted chicken. Top with the creamy bell pepper relish and scatter over the cheese. Enjoy, Chef!
Free-range Chicken Pieces - 2
NOMU Italian Rub - 10ml
Potato - 200g
Bell Pepper - 1
Onion - 1
White Wine - 50ml
Cooked Chopped Tomato - 100g
Crème Fraîche - 40ml
Grated Italian-style Hard Cheese - 25ml
CHICKEN & MASH
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. On a separate roasting tray, spread the potato chunks. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the wine and allow the alcohol to cook out, 2-3 minutes.
READY THE RELISH
Add the cooked chopped tomato and 100ml of water to the onions. Simmer until reduced, 10-12 minutes. In the final minutes, add a sweetener (to taste) and remove from the heat. Add the crème fraîche, the charred peppers, and seasoning.
RUSTIC & RELISHABLE
Plate up the rustic mash alongside the roasted chicken. Top with the creamy bell pepper relish and scatter over the cheese. Enjoy, Chef!
Free-range Chicken Pieces - 4
NOMU Italian Rub - 20ml
Potato - 400g
Bell Peppers - 2
Onion - 1
White Wine - 100ml
Cooked Chopped Tomato - 200g
Crème Fraîche - 80ml
Grated Italian-style Hard Cheese - 50ml
CHICKEN & MASH
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. On a separate roasting tray, spread the potato chunks. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the wine and allow the alcohol to cook out, 2-3 minutes.
READY THE RELISH
Add the cooked chopped tomato and 150ml of water to the onions. Simmer until reduced, 12-15 minutes. In the final minutes, add a sweetener (to taste) and remove from the heat. Add the crème fraîche, the charred peppers, and seasoning.
RUSTIC & RELISHABLE
Plate up the rustic mash alongside the roasted chicken. Top with the creamy bell pepper relish and scatter over the cheese. Enjoy, Chef!
Free-range Chicken Pieces - 6
NOMU Italian Rub - 30ml
Potato - 600g
Bell Peppers - 3
Onions - 2
White Wine - 150ml
Cooked Chopped Tomato - 300g
Crème Fraîche - 125ml
Grated Italian-style Hard Cheese - 75ml
CHICKEN & MASH
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. On a separate roasting tray, spread the potato chunks. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
WINE O’CLOCK
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the wine and allow the alcohol to cook out, 2-3 minutes.
READY THE RELISH
Add the cooked chopped tomato and 200ml of water to the onions. Simmer until reduced, 12-15 minutes. In the final minutes, add a sweetener (to taste) and remove from the heat. Add the crème fraîche, the charred peppers, and seasoning.
RUSTIC & RELISHABLE
Plate up the rustic mash alongside the roasted chicken. Top with the creamy bell pepper relish and scatter over the cheese. Enjoy, Chef!
Free-range Chicken Pieces - 8
NOMU Italian Rub - 40ml
Potato - 800g
Bell Peppers - 4
Onions - 2
White Wine - 200ml
Cooked Chopped Tomato - 400g
Crème Fraîche - 160ml
Grated Italian-style Hard Cheese - 100ml
Woolies Products in this dish
