Mediterranean Chicken With Green Olives & Red Peppers
Mediterranean Chicken With Green Olives & Red Peppers
Having just been in Sicily – I thought I’d make a delicious Mediterranean chicken bake. It’s easy to make, full of flavour and both my girls LOVED it!!!!
Ingredients
- 1.5 kg chicken thighs bone in & skin on
- 2 tablespoons olive oil
- 2 tablespoons italian herbs dried, 1 tbsp dusting, 1 tbsp frying
- 1 brown onion large, finely diced
- 3 cloves garlic finely chopped
- 1 eggplant small, diced
- 1 green zucchini large, diced
- 400 g canned diced tomatoes
- 310 g jarred red pepper strips roasted, drained
- 230 g sicilian green olives pitted
- sea salt
- cracked black pepper
- 1/2 cup basil leaves, optional for garnish
Instructions
Method:
- Preheat the oven to 180 degrees Celsius.
- 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.
- 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.
- 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, tinned tomatoes and red pepper strips. 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.
- Remove from the oven, add the green olives and stir through. Season well and scatter over the basil leaves.
Nutrition
Calories: 644kcalCarbohydrates: 13gProtein: 43gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 245mgSodium: 284mgPotassium: 942mgFiber: 5gSugar: 6gVitamin A: 490IUVitamin C: 10mgCalcium: 87mgIron: 3mg
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