Basque Country Recipe with Ground Pork and Diced Chicken Thighs

Why you will like this recipe

This is the classic Axoa recipe from the Basque Country of France. The pork and chicken combinination giving a lovely texture to the dish, beautifully picking up the exciting flavours from the Spices in the pouch.

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You will Need

500g x Pork or beef mince and 2 x Boned chicken thighs diced to 2cm portions

Olive oil

1 x Large brown onion

4 x Garlic cloves - finely diced

2 x Red peppers (capsicum) baked and sliced

1 x Green pepper (capsicum) baked and sliced

1 x Cup chicken stock

1/2 x Cup dry white wine

Salt to your taste or diet

4 x Teaspoons from the Basque Country Spice Pouch containing: Thyme, Cinnamon, Sweet Paprika, Nutmeg, Coriander, Cloves, Cumin, Green Cardamom, Fennel, Mild Chili

Method

Dice the chicken thighs into 2cm pieces and with a little olive oil brown all sides in a medium hot pan then set aside.

Next, add the onions and garlic to the same pan with olive oil - take care not to burn the garlic - and fry down until soft and caramelised.

Deseed the peppers and bake in a hot oven intill just starting to wrinkle then slice into strips and add to the pan with the juices from baking, then add the chicken stock and white wine and 4 x teaspoons from the Spice Pouch. Stir everything together.

Now add the pork or beef mince and the browned chicken pieces to the pan and season to your taste, mix well then allow to cook until mince and chicken are cooked - about 30 minutes on a medium heat.

Serve with steamed waxy type potatoes.