One-pot Sundried Tomato & Olive Chicken (with Sunblest)

Ingredients:

• 4 kg Sunblest Macaroni, or Spaghetti, broken into pieces
• 20 whole chicken breasts, 4.5–5 kg total, cubed
• 10 tbsp Italian spice mix, 150 g
• 30 garlic cloves, minced
• Zest of 10 lemons and juice
• 600 ml olive oil
• 1 kg sundried tomatoes, chopped
• 800 g Kalamata olives, sliced
• 40 fresh tomatoes, chopped, 4 kg
• 10 green chillies, finely chopped, adjust heat
• 6 litres chicken stock
• 1 kg rocket, optional, added at the end

Method

1. Marinate chicken: Marinate chicken with garlic, spices, chilli, lemon zest and juice, a little oil, salt, and pepper for 1–2 hours.

2.Heat oil: Heat oil in a large tilt pan or stock pot.

3. Toast macaroni: Lightly toast macaroni pieces until pale golden.

4. Cook chicken: Add chicken and cook until sealed and lightly coloured.

5. Add sundried tomatoes and olives: Add sundried tomatoes and olives and cook for 2–3 minutes.

6. Add tomatoes and stock: Stir in fresh tomatoes and chicken stock.

7. Simmer: Simmer for 12–15 minutes, stirring to prevent sticking.

8. Finish with rocket: Fold in rocket just before serving.

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