Chicken thighs in a rich tomato and olive sauce

Recipe from: August 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 8
    chicken thighs
  • 2
    tins of whole peeled chopped tomatoes
  • 1/2
    packet of olives
  • 1
  • 4
    cloves of garlic
  • 1
    sprig of rosemary
  • 1
    small chilli


10 mins
Preheat oven to 180 C.
Season and brown the thighs in a little vegetable/canola oil and place in a casserole dish.
Slice your onion, chop the garlic, chilli and rosemary.
Saute the onion in a pot until soft and add the garlic, rosemary and chilli.
Cook for a few minutes.
Add the tins of tomatoes and the olives (squash the olives,remove the pips and chop roughly).
Add the sugar and a good grinding of black pepper.
Let it simmer for 5 minutes.
Pour the sauce over the thighs and place in the oven for 35 minutes.
Serve with: Brown rice and greens.


Read more on: poultry  |  roast  |  sauté


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