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.
Ingredients
| 600 g | Agria potatoes, peeled, cut into 4cm chunks (Main) |
| 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 (Main) |
| 250 g | Mamia's Wat traditional cooking sauce |
| ¼ cup | Water |
| 1 small handful | Basil leaves |
| 1 small handful | Coriander leaves |
| 4 | Limes, halved, to serve |
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Directions
- 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.
