One of the sponsors of this year’s Food Bloggers Indaba was Pesto Princess. They offer up the most amazing pesto’s and each one is better than the next. The company ticks all the right boxes for me, and if ever I buy pesto, theirs is the one I go for. I made Pesto Princess Chicken in my tagine.
I have taken this blurb off their facebook page:
- About 10 years ago, Kathleen Quillinan discovered pesto for herself, and tried her hand at it with the help of a 1970’s orange blender from a junk shop. She started selling to friends, small supermarkets and deli’s, and soon had to hunt for factory premises and staff, since there was definitely a more appreciative audience out there for her pesto than for her previous endeavours – that of an opera singer!
I first came across this product when we moved to the Western Cape 10 years ago, and her husband told me the story of Kathleen wanting to be an opera singer – I am glad for my palate that her dream of singing did not come true. One of the lovely products in my overflowing goody bag from the show was a bottle of Red Pesto which is made from sweet red peppers and sun dried tomatoes. I used this pesto to create a dish I could cook in my tagine as I prefer slow cooking chicken to ensure it stays moist.
PS I really need to pay attention to my background in my photo’s – here you can see the corner of my stove and the lovely Le Creuset Oval Casserole that was gifted to me
Pesto Princess Chicken
- 15 mls olive oil
- 2 chicken thighs
- 2 chicken drum sticks
- Salt and freshly ground black pepper to season
- 1 onion cut in half and then sliced
- 125 g mushrooms sliced
- 200 g rosa tomatoes cut in half
- 15 mls olive tapenade
- 15 mls red pesto
- 125 mls white wine
- heat the olive oil in a thick bottomed pot
- season and brown the chicken
- remove from the pot and sauté the onion until soft
- add the mushrooms, the tomatoes, the tapenade and the pesto
- put the chicken back in the pot and add the wine
- allow to simmer with the lid on for 30 minutes
- then take the lid off and cook for a further 10 minutes to thicken the sauce