Olive Oil-Poached Vine Tomatoes with Moroccan Chicken, Bulgur Wheat & Buffalo Mozzarella
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Mains
- Cuisine: Moroccan
Description
Cooking the tomatoes this way results in them becoming deliciously tender. They soak up all of the delicious olive oil flavours during the cooking process.
Ingredients
Tomatoes
1½ C (375 ml) Kransfontein Extra Virgin Olive Oil
2 tsp (10 ml) garlic, finely chopped
salt and pepper
4 sprigs rosemary
700 g vine tomatoes
Chicken
2 Tbsp (30 ml) Harissa paste
⅓ C (80 ml) Kransfontein Extra Virgin Olive Oil
2 tsp (10 ml) lemon juice
2 tsp (10 ml) sugar
4 (600 g) chicken breasts, deboned and skinless
salt and pepper
2 C (500 ml) bulgur wheat, cooked
1 C (250 ml/180 g) green olives
1⅓ Cs (330 ml/40 g) basil leaves
240 g buffalo mozzarella/fior di latte mozzarella, torn
Instructions
Tomatoes
Pre heat the oven to 160°C.
Combine the Kransfontein Extra Virgin Olive Oil and garlic and add a pinch of salt and pepper. Place the rosemary and tomatoes in an ovenproof dish and pour the oil mixture on top.
(Tip: use a narrow shaped baking dish such as a loaf tin if you have one, so that the tomatoes are well coated and the liquid doesn’t spread out to thinly. You want to be able to use the juice later). Make sure the tomatoes are fully covered. Add more oil if needed. Cook for 30 minutes.
Remove from the oven and leave the tomatoes to cool in the oil. They can be served lukewarm or at room temperature.
Chicken
Whisk the Harissa paste, Kransfontein Extra Virgin Olive Oil, lemon juice and sugar together. Pour over the chicken and marinate for at least 15 minutes.
Heat a griddle pan over high heat. Fry the chicken breasts for 4-5 minutes on each side until lightly charred. Season with salt and pepper and slice thinly.
To Assemble
Toss a quarter cup of the cooking liquid that the tomatoes were cooked in with the bulgur wheat. Season to taste. Scatter some olives, basil and mozzarella on top. Add the sliced chicken and oil-poached tomatoes.
Notes
Use any leftover oil that the tomatoes were cooked in in salad dressings or drizzle over meat and open sandwiches.
Loaf tins that are used for baking work great for oil-poached tomatoes as they are quite narrow and allow you to cover the tomatoes more easily with oil.
