
This is glorious. The flavour of the olives infuses the tomato sauce during the low and slow cook, and yet this dish still feels light enough to serve with some simple greens or grains in summer, or in front of a fire with fresh, thick-cut fettuccine and a glass of red in winter.
Ideas for accompaniments: Israeli couscous, herby rice pilaf, or fresh, thick-cut fettuccine (and a wonderful, full-bodied pinot).
500 g minced chicken (ground chicken), see my tips below
120 g Persian feta
1 red onion, finely chopped
1 1⁄2 tsp sweet smoked paprika
2 garlic cloves, crushed
4 leaves flat leaf kale, large, very finely sliced, see my tips below
1 tbsp olive oil
175 g sicilian olives, pitted
1 tin crushed tomato, 400 g
310 ml white wine
1⁄2 tbsp brown sugar
2 tbsp tomato paste, concentrated purée
salt, to season
ground black pepper, to season
flat-leaf parsley, roughly chopped, italian
baby kale leaves
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Add the , , , , and to a bowl. Using your hands, work the mixture until thoroughly incorporated, then roll into large, golf ball–sized meatballs.
Set your slow cooker to the sauté function. Add the and, once hot, gently add the meatballs and cook until lightly browned, turning occasionally. Add the , , , and . Close the lid and cook on low for 8 hours.
Season generously with salt and pepper before serving. If using extra kale leaves, push them into the hot sauce to soften just before serving. Scatter with the baby kale to finish.
Try to find young, fresh leaves of kale; they are less bitter and you don’t have to worry about removing the stems before you chop. Secondly, visit a butcher – I always ask for my chicken to be freshly minced. I’ve found a 50:50 balance of breast and thigh works like a dream.