So you just enjoyed a few glasses of mulled wine that you made with your Fuse and Sip wine kit and have all this beautiful wine soaked garnish leftover. Don’t throw out the garnish! Why not cook it up for dinner:)
Here is an easy and delicious recipe that uses up all those delicious pieces of oranges, cranberries and spices.
I love using fruit when making stews or any stove top dishes especially in the winter. This one will not disappoint and it's easy:) The dish has a nice citrus flavour with earthy and beautiful winter spices - Star Anise, cloves and cinnamon round the dish out and gives it that slightly moroccan flair but with a little winter edge.
What you will need
- The leftovers from your Mulled Wine Kit (4 orange slices, cranberries, star anise, cloves and cinnamon sticks)
- 2 slices of fresh lemon
- 1 tbsp of tomato paste or 3-4 small fresh tomatoes chopped
- 3 lbs of boneless chicken
- 1 onion chopped
- 4 cloves of garlic
- 1 cup of chicken broth
- ¾ cup black or green olives
- Salt and pepper
- Deep frying pan or dish for stove top
Dry the chicken thighs with a paper towel then in a pan with 2 tbsp of olive oil brown the thighs for 2-3 minutes each side.
Turn heat down and add the chopped onion and garlic.Cook on medium heat for few minutes then rest of the ingredients and cook on medium to low heat for 25 minutes, stirring occasionally and check to ensure chicken is fully cooked.
Serve with couscous or rice. Serves 4