Pork and apple rissoles
25 mins
1 tbsp olive oil
6 chicken thighs, bone-in, skin removed, trimmed of fat
1 kg baby potatoes, quartered
2 cloves garlic, crushed
1 onion, diced
1 red capsicum, deseeded & diced
2 carrots, peeled & diced
2 celery sticks, diced
1 tsp dried basil or oregano
200ml reduced-salt chicken stock*
400g jar tomato passata
400g can crushed tomatoes
2 tbsp tomato paste
½ cup Kalamata olives, pitted
1 cup mushrooms, sliced
¼ cup fresh basil, picked (optional)
You can swap:
Step 1
Heat the olive oil in a large non-stick frypan over medium-high heat. Cook the chicken in batches until golden brown on all sides.
Step 2
Add the potatoes to the slow cooker. Place the chicken on top and add the garlic, onion, capsicum, carrots, celery, basil, stock, tomato passata, crushed tomatoes and tomato paste and stir.
Step 3
Cover and cook on high for 4 hours, or low for 8 hours.
Step 4
Half an hour before serving, add the olives and mushrooms.
Serving suggestion: serve topped with fresh basil and with steamed green vegetables.
Food safety tip: if you are packing for lunch, chicken needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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