Swordfish with Baby Tomatoes and Capers


Ingredients

  • 180g good-quality dark chocolate (45% or 70% cocoa), chopped (see Baker's Tips)
  • 125g butter, cubed
  • 60ml (1/4 cup) water
  • 220g (1 cup) brown sugar, plus 2 tablespoons extra
  • 85g (3/4 cup) hazelnut meal
  • 25g (1/4 cup) desiccated coconut
  • 3 eggs, at room temperature, separated
  • 85g (1/4 cup) raspberry jam

Equipment

Slow/ fast cooker or large crock-pot, measuring spoons, chopping board, knives, storage container

Method

  • In a shallow bowl, mix 1 tbsp of olive oil with 4 cloves of crushed garlic, 1 tsp ground
    ginger, 1 tsp sweet paprika, a good pinch of ea salt and pepper. Rub the spice paste all
    over the chicken pieces.

  • Heat 2 tbsp olive oil in a fast/ slow cooker or a large crock pot and brown the chicken
    pieces in batches, skin-side down, until browned.

  • Add 1 finely chopped onion, 400g tin of tomatoes, 2 tbsp tomato paste, 1 tsp harissa
    paste or spices, 1 tbsp cinnamon, 1 tbsp cumin and 4 sliced carrots. Add 250ml chicken
    stock or water and bring to a simmer, stirring. Pre-heat the oven to 160C. Put the crock pot
    in the oven and cook for 60 minutes or cook for 4 hours on a low heat in the slow cooker.

  • Add 6 dried figs, 3 zucchini both chopped and 1/2 cup of green olives. Either refrigerate
    or freeze (label and date) in a container or the crock pot