Hot Chili Legs
2x 400g Cans diced tomatoes
½ cup stoned black or green olives (optional)
1 onion finely diced (optional)
½ stalk of leek finely diced (optional and as a substitute for the onion)
2 stalks celery chopped
12 chicken legs skinned
2-4 tbs Olivado Chili-Infused avocado oil
Empty 2 tins of tomatoes into a baking dish (a lasagna dish is ideal). Mix in the olives, onion, celery, leek. Place the chicken legs into the tomato mixture. Generously sprinkle with Olivado Gold Chili & Bell Pepper-infused avocado oil (to suit taste). Make sure the chicken legs are covered with the oil. Bake at 180ºC for 45 mins or until the chicken is cooked. Serve over rice.
Alternative to rice: boil 6-8 med potatoes, drain, roughly cut up potatoes. Add 2 tablespoons Olivado Chilli-Infused avocado oil. Saute 3 rashers of diced bacon with some of the avocado oil and add to potato mix. Add in 1 Cup chopped parsley and stir. Pour the potato mixture over the chicken casserole. If preferred add ½ cup grated cheese over the potato mix.