SPANISH CHICKEN BASQUE WITH OLIVES AND ARTICHOKES

This is what we prepared in cooking class on Tuesday ......
Combine 1 dsp of salt , with 1 tsp of black ground pepper , 1 dsp of smoked paprika and 80 gm of quinoa flour in a large bowl .
Add 6 chicken thigh cutlets bone in , skin on and evenly coat in the seasoned flour .
Preheat your oven to 170 deg C.
Heat 1/2 cup of ghee in a large oven proof frypan over a medium heat .
Cook the chicken in batches , skin side down for 4 minutes and then 2 minutes the other side .
Remove the chicken from the pan and set aside on a plate .
Return the pan to the heat and add 2 onions peeled and cut into wedges , 1 red capsicum sliced and cook for 5 minutes or until softened .
Add 1 tbs of minced garlic
3/4 cup of apple cider vinegar
140gm of pitted olives ( we used black and green olives , kalamata and manzanilla )
1x 400g can of whole tomatoes
1 x 280 gm of roasted artichoke hearts
250 ml of chicken stock ,
Gently stir to combine and then return the chicken cutlets to the pan and bring to the boil .
Place the pan in the preheated oven and cook for 45 minutes or until the chicken is tender .
To complete the dish , gently stir through a handful of mixed green salad leaves , season with salt and pepper .
Sprinkle over the chopped zest of 1/2 lemon and the juice of 1/2 lemon .
garnish with fresh basil leaves ....
This is a classy Spanish style dish when you want to impress.