Mamia's Wat chicken and potatoes
( SERVES 4 )
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.