Mediterranean Chicken with Olives and Red Peppers

Prep time: 15 minutes 

Cook time: 2 hours 

Serves: 4

Ingredients:

• 1kg chicken thighs, skin on 

• 2 tablespoon extra virgin olive oil

• 2 tablespoon dried Italian herbs (1 tbsp dusting, 1 tbsp frying)

• 1 large onion, finely diced

• 3 cloves garlic, finely chopped

• 1 small eggplant, diced

• 1 large zucchini, diced

• Simply Wholesome Pantry Mediterranean Recipe Base  

• 400g tinned tomatoes

• 1 cup roasted red peppers, drained and roughly chopped 

• 1/2 cup pitted kalamata olives, chopped

• 1/2 teaspoon sea salt 

• 1 teaspoon cracked black pepper 

• 1/2 cup basil leaves, optional for garnish

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Lay out the chicken pieces (skin side up) and pat dry with a paper towel to absorb moisture. Sprinkle over 1 tablespoon of the Italian herbs.

3. Heat an oven-proof saucepan or casserole dish on medium heat. Add olive oil and fry the chicken thighs (skin side down first) in batches, for 3 mins each side, or until golden. Remove and set aside.

4. In the same pan, add a little more olive oil. Add onion and cook for 3 mins. Add the garlic and cook for 2 mins. Add the chopped eggplant, and zucchini and stir for approx. 3-4 mins. Add the remaining Italian herbs, Simply Wholesome Pantry Mediterranean Recipe Base, tinned tomatoes and red pepper. Combine well. Place the chicken pieces on top of the tomato mix (skin side up). Cover and bake in the oven for 1.5 hours. You can remove the cover for the last 10-15 mins and turn the oven up to result in crispy skin on the chicken.

5. Remove from the oven, add the olives and stir through. Season well and scatter over the basil leaves.