Soffritto chicken with caper potatoes

Name: Seafood risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,butter 3T,onion, finely chopped 1,garlic cloves, chopped 6,risotto rice 400g,white wine ¾cup,lemon juice 4T,Woolworths soffritto tomato paste can 1 x 70g,peeled and diced tomatoes can 1 x 410g,chicken stock or hot fish stock 6cups,saffron 1t,mussels 24,prawns 12,lobster tails (optional) 6,sea salt and freshly ground black pepper, to taste

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 50 minutes

Ingredients

3 cloves garlic, crushed
2 T Woolworths soffritto paste
3 T olive oil
½ t chilli flakes
2 t smoked paprika
1 whole free-range chicken
halved lemon
700 g baby potatoes
a few knobs butter
1 x 100 g jar capers with all the brine

Method

Preheat the oven to 180°C.
Combine crushed garlic, Woolworths soffritto paste, olive oil, chilli flakes and smoked paprika. Brush onto 1 whole free-range chicken and stuff the chicken with a halved lemon.
Arrange on a baking tray with baby potatoes and a few knobs of butter. Roast for 20 minutes, then baste with the soffritto and add the jar capers with all the brine.
Roast for a further 20–30 minutes or until the chicken is crispy, moist and cooked through.

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