Mamia's Wat chicken and potatoes
Photo by Tam West
Mamia's Wat Traditional Cooking Sauce was one of the finalists in the 2016 New Zealand Food Awards in association with Massey University. I was on the judging panel and my recipe here features this additive-free preserve. It's real food in a jar with great flavour. This chicken and potato dish is good with warm flatbread. For more about the judging and for my recipes using finalists' products, read more here.
|600 g||Agria potatoes, peeled, cut into 4cm chunks|
|2 Tbsp||Extra virgin olive oil|
|3||Red onions, 2 finely chopped, 1 thinly sliced and soaked in salted water for 15 minutes|
|600 g||Free-range boned & skinned chicken thighs, quartered|
|250 g||Mamia's Wat traditional cooking sauce|
|1 small handful||Basil leaves|
|1 small handful||Coriander leaves|
|4||Limes, halved, to serve|
- Put the potatoes into a saucepan of salted water and bring to the boil. Boil gently for 15 minutes or until the potatoes are tender but not collapsing.
- Meanwhile heat the oil in a deep frying pan over moderate heat and add the 2 chopped onions and the chicken. Fry gently without browning for 10 minutes or until the onions are soft.
- Add the Mamia’s sauce and the water, mix well and simmer 10 minutes. Taste and season with salt.
- Drain the sliced onion well.
- Serve the chicken and potatoes sprinkled with the sliced onion, the basil and coriander. Accompany with lime halves and warm flatbread on the side, if desired.
More recipes inspired by the NZ Food Awards