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!
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Ingredients
- 1.5 kg chicken thighs bone in & skin on
- 2 tablespoons italian herbs dried
- 2 tablespoons extra virgin olive oil plus extra for frying
- 1 brown onion large, finely diced
- 3 cloves garlic finely chopped
- 1 eggplant small, diced
- 1 zucchini large, diced
- 400 g canned diced tomatoes
- 310 g jarred roasted red pepper strips drained
- 230 g sicilian green olives pitted
- sea salt & cracked black pepper
- 1/2 cup basil leaves optional, for garnish
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Lay out the chicken pieces (skin side up) and pat dry with paper towel to absorb the moisture. Sprinkle over 1 tablespoon of the italian herbs.
- Heat an ovenproof saucepan or casserole dish over medium heat. Add the olive oil and fry the chicken thighs (skin side down first) in batches, for 3 minutes each side, or until golden. Remove and set aside.
- In the same pan, add a little more olive oil. Add the onion and cook for 3 minutes. Add the garlic and cook for 2 minutes. Add the eggplant and zucchini and stir for 3–4 minutes. Add the remaining italian herbs, canned 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 lid for the last 10–15 minutes 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 if desired.
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