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Probably my first known experience with native herbs and spices would have been when I went down to Adelaide and the Barossa with my old Choir (Yes, I am a choir-girl priss!) and we visited a number of wineries. There was a tiny little jar of Tasmanian Mountain Pepper Leaf (Tasmannia lanceolata) at one of the winery gift stores. I’d never heard of it and bought it immediately! It was about $7 so I used it sparingly at first, but the flavour was so fantastic that I used in everything! It tastes like pepper, but doesn’t have the heat of pepper. Quite brilliant really.
In this recipe I used Dorrigo Pepper (Tasmannia stipitata) which is slightly different to Mountain Pepper, but not by much. It adds heaps of flavour to this dish but doesn’t add that peppery bite. You can buy it from A Taste of the Bush . They are at the Mitchelton Farmer’s Markets, the first Sunday of each Month.  This is a great mid-week meal, very simple and quick.

Ingredients

Serves 2 (and a toddler)

4 chicken legs
1 tin chopped tomatoes
50g tomato paste
1/2 capsicum, chopped
100g mixed olives
1 large onion, sliced
4 cloves garlic
1 heaped tsp Dorrigo Pepper
DO NOT ADD SALT – there is enough from the olives.

1/2 cup Risoni (Rice-shaped Pasta)- cooked to packet instructions, to serve

Method

1. Put a little oil in a pan and when it’s at a high heat add the chicken legs and cook to get a little colour on them
2. Add the onion and garlic and fry off a little
3. Add tomatoes, tomato paste, capsicum, olives, and dorrigo pepper and stir
4. Cook on the stove top until you are ready for dinner.
If you want it straight away – keep the lid off, keep the heat at medium/high and cook for about 20 minutes, just until the chicken is cooked through
If you’ve got a little more time pop the lid on, let it simmer at low and cook for up to 2 hours.