Winter is coming and as the old adage goes, “garlic is as good as ten mothers.” Also known as ‘the stinking rose’ (although it is actually part of the lily family), garlic is recognized as a ‘superfood’: a natural antibiotic, antioxidant and anti-inflammatory, it also helps lower blood pressure & fight cardiovascular disease.
One of the oldest crops, garlic has a rich history: the Pharaohs ordered their slaves to consume large qualities to increase stamina, strength and protect those building the pyramids from disease. The Romans, Greeks, Babylonians, Chinese as well as the Vikings (who brought the bulb to Europe) were all fans of good old garlic – Homer even mentions it in his famous epic poem, The Odyssey.
As the days get cooler and nights lengthen, it’s a good time to think about boosting your family’s immune systems and avoid seasonal battles with colds & flu. Forget shots and stock up on garlic instead (our organic Egyptian garlic is available from Pick ‘n Pays in Cape Town). In the words of the great physician, Hippocrates: “Let your food be you medicine, let your medicine be your food.”
So here’s a warm and wholesome way to help you ‘take your medicine’:
Chicken with Chickpeas, Thyme, Garlic & Tomatoes
Thank you to Diana Passmore (also known affectionately by her son-in-law, Bruce as “The Dragon”) of Stellenbosch for sharing this delicious recipe with us.
Use organic products for best results
- 1 tin cooked (or 2 cups dried) chickpeas
- 6 chicken breasts
- 5 cloves garlic (preferably from The Drift!)
- 1 onion
- 4 ripe tomatoes
- olive oil
- flour for coating
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme
- 4 sprigs of fresh thyme
- ½ cup black olives
- salt & pepper to taste
Either use 1 can of chickpeas or simmer 2 cups of dried chickpeas in water with 2 cloves garlic, salt and pepper, until tender but with plenty of bite.
Shake chicken breasts in a bag of flour then brown in hot oil
Arrange in a baking dish. Scatter drained chickpeas over chicken pieces. In same pan, add a little olive oil and sauté 1 coarsely chopped onion and 3 cloves of minced garlic. Add 4 ripe tomatoes, coarsely chopped, cinnamon and fresh thyme. Simmer about 10 minutes and then spread sauce over chicken pieces. Season with salt and pepper, thyme sprigs and black olives. Bake uncovered, at 200°C for about 30 minutes, depending on the size of the chicken breasts pieces.
For a tasty alternative, use chicken thighs.
Serve with The Drift Farm “Year of the Rooster” Rosé or The Drift Farm “There Are Still Mysteries” Single Vineyard Pinot Noir