Old Man Saltbush & Pepperberry Chicken

1. In a medium size bowl combine flour, Old Man Saltbush, Mountain Pepperberry, Cinnamon Myrtle and 1 teaspoon sea salt. Coat the chicken thighs in the seasoning mix, shaking off any excess.
2. Heat 3 tablespoons of oil in a large heavy base fry pan over medium-high heat. Add the seasoned chicken thighs in batches and cook until browned on both sides. Make sure you don’t overcrowd the pan or the chicken won’t brown. Transfer to a plate, cover and set aside.
3. Add onion to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic, Cinnamon Myrtle and Mountain Pepper Leaf and cook for a further 2 minutes over low heat.
4. Add balsamic vinegar and cook until reduced by half. Add the stock, tomatoes and passata and bring to a simmer. Add olives and chicken pieces and bring to the boil. Reduce heat to low and cook, covered, for 1 hour, stirring occasionally.
5. Heat oven to 185°C. Place the tomatoes still on the vines (plus any that fall off the vines) on a lined baking try. Rub or brush gently with extra olive oil and sprinkle generously with sea salt. Roast for 12 to 15 minutes, until the tomatoes are just starting to split.

To serve

Top with roasted cherry tomatoes and garnish with fresh parsley. Serve with rice or pas-ta and a leafy green salad, or with mashed potatoes and a side of steamed greens.