• 1.5 kg lean chicken pieces (skin and fat removed)
• ¼ tsp saffron thread
• 1 red onion
• 3 cloves of garlic
• 2 tsp smoked paprika
• ¼ c dry sherry
• 400 g tin of diced tomatoes
• 1 c chicken stock
• 100 g green Sicilian olives
• 2 tsp cornflour
• 150 g roasted red capsicum
• 1 tbsp honey
• Parsley to garnish

Heat the oil in a pan and brown the chicken in batches. Transfer to a large casserole dish or crock pot. Cook the onion and garlic in the pan until softened and then add in the tomatoes, stock, spices, olives and sherry. Bring to the boil and then pour over the chicken pieces.

Bake for an hour at about 170C in the oven or for several hours in the crockpot and then stir in the cornflour paste, honey for the last 15 minutes of cooking or until slightly thickened.

• 2 red onions
• 2 cups diced pumpkin, kumara and parsnip
• 2 cups of diced capiscums and courgettes
• 1 c pearl barley
• 3 cups stock
• 2 cups sliced spinach, silverbeet or rocket
• ½ c vinaigrette

Preheat the oven to 190C and bake the pumpkin, kumara and parsnip in a little oil for about 25 mins. Toss the capsicum and courgette in a little oil and bake until tender. While the vegetables are cooking rinse the barley and simmer in the stock until tender and most of the liquid is absorbed.

Toss everything together with the spinach and drizzle over the vinaigrette.