Recipe: Chicken Kakadu-tori

Article from: Unsealed 4X4

Add some crusty garlic bread and you have an easy, one-pot dinner

Serves: 4
Time: 60 minutes


1 large chicken, cut into sections
2 tins peeled/stewed tomatoes
2 brown onions, chopped
¾ cup of dry red wine
2 green capsicums, chopped
2 large cloves garlic, minced
3 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons salt
1 bay leaf
2 generous pinches of ground black pepper
Crusty bread and Kalamata olives for serving


  • Heat the oil in your camp oven over medium coals and brown the chicken pieces well on all sides (about 10 minutes). Remove and set aside.
  • Drain away the excess oil left in the camp oven, leaving just enough to sauté the vegetables.
  • Drop in the chopped onion, capsicum and garlic. Sauté until the onion is soft.
  • Pour in both tins of tomatoes, all herbs and the wine. Stir in well.
  • Place the chicken pieces back in and bring to the boil, then reduce the heat, cover and leave to simmer for 40-45 minutes, or until the chicken is cooked through.
  • Remove the bay leaf, sprinkle over a few Kalamata olives and serve with chunks of crusty bread.

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