PAPRIKA CHICKEN THIGH, POLENTA, BABY CAVOLO NERO AND AJVAR

In many households, the pets eat the leftovers. Tonight, we ate the pet's leftovers. Well, kind of. Last night we babysat our neighbours' Australian silky terrier. I bought a chicken thigh fillet to cook for his dinner. I couldn't bring myself to order a single fillet from the butcher, so I bought 3. And cooked two of them tonight. I dusted them in smoked La Vera paprika and sautéed them in ghee. I had made a big batch of chicken stock yesterday, so used some of this to make polenta. I had also bought some baby cavolo nero leaves from Sydney's Fratelli Fresh and a jar of ajvar (it's made by a Macedonian woman in Sydney).

PAPRIKA CHICKEN THIGH, POLENTA, BABY CAVOLO NERO AND AJVAR