CHICKEN, KALE AND FETA DUMPLINGS WITH SICILIAN OLIVES

This is glorious. The flavour of the olives infuses the tomato sauce during the slow cook and yet this dish still feels light enough that you could serve it with more greens or some grains in summer; or in front of a fire with some glorious fresh thick cut fettuccini and a glass of red in the deep depths of winter.

Regardless of season, a few key things to note; try to find young fresh, often smaller leaves of kale. They are less bitter and you don’t have to worry about removing the stems before you chop.

Secondly visit YOUR butcher (Meat at Billy agrees) – I always ask for my chicken to be freshly minced. I’ve found a fifty -fifty balance of breast and thigh works like a dream.

KATRINA MEYNINK

Serves 4-6

INGREDIENTS

500g chicken mince
120g Persian feta
1 red onion, peeled, finely chopped
1 1/2 tsp sweet smoked paprika
2 cloves garlic, crushed
4 large leaves flat leaf kale, very finely sliced
1 tbsp olive oil
Salt and pepper to season
1 x 400g tin crushed tomatoes
310ml white wine
120g (1 cup) Sicilian olives, pitted
½ tbsp brown sugar
2 tbsp tomato paste

TO SERVE
flat leaf parsley
additional kale leaves to stir through at serving (optional)

THE INGREDIENTS FOR CHICKEN, KALE AND FETA DUMPLINGS WITH SICILIAN OLIVES

CHICKEN MINCE - FREE RANGE Price range: $13.50 through $54.00
CRITTENDEN GEPPETTO PINOT NOIR $26.00

METHOD

Add the chicken, feta, onion, paprika, garlic and chopped kale to a bowl. Using your hands, work the mixture until the ingredients are thoroughly incorporated then roll into large golf sized meatballs. Set aside.

Place a large dutch oven over a low flame. Add the oil and once hot, add the meatballs. Keep the heat low – its key to ensuring your meatballs don’t break apart. Cook until lightly browned then turn gently once.

Add the olives, crushed tomatoes and wine and bring to a very gentle simmer. Leave it to simmer away for about an hour. This is when the olives weave their magic flavour throughout the sauce.

Season generously with salt and pepper and serve. You can also push the kale leaves into the hot sauce to soften just before you serve.

Ideas for serving:

Israeli cous cous
Herby rice pilaf
Fresh thick-cut fettuccini
Bottle of Pinot Noir