Name: Mediterranean chicken with olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Budget
Ingredients: 1 chicken pieces; 1 tinned tomatoes whole peeled; 1/2 olives black; 2 cloves garlic cloves; 1 sprig fresh rosemary; 1 cup rice brown; 4 carrots medium; 1 tsp sugar; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (9)

1	chicken — pieces
1	tinned tomatoes — whole peeled
1/2	olives — black
2 cloves	garlic — cloves
1 sprig	fresh rosemary
1 cup	rice — brown
4	carrots — medium
1 tsp	sugar
	salt and freshly ground black pepper

Tap for ingredients

Method:

Preheat the oven to 180 ºC.

Season the chicken pieces with salt and black pepper and pan-fry in some canola
or vegetable oil until brown. Place into an oven-proof dish.

Pour over the tin of tomatoes, breaking them up a bit with the side of a spoon.

Remove the olive pips by placing the side of your knife over them and giving it
a slight bash. They will squash the olive and the stone is then easily removed.

Chop them up roughly and scatter over the chicken.

Remove the rosemary from the stalk and chop finely, scatter over the chicken.

Peel and slice the garlic finely and scatter over the chicken.

Grind a generous amount of black pepper and season with salt. Give it all a good mix.

Cover and place in the oven for 25 mins.

Whilst the chicken is cooking, place the rice in some cold water following the
packet instructions.

Peel and slice the carrots lengthways into finger-sized stick and steam/boil
until just soft and drain.

Just before serving, add 1 T water to the carrots and the sugar and warm
through on top of the stove for a minute or two, tossing to make a glaze.

Serve the chicken on the rice and spoon over the sauce with the carrots on the side, enjoy!