July 21, 2016

The olives and capers add a slightly salty flavour to the tomatoes in this delicious Italian meal. Serves 4


8 chicken thighs
¼ tsp freshly ground black pepper
20 pitted kalamata olives
1 (400g) can crushed tomatoes
2 cloves garlic, minced
1 Tbsp chopped oregano or 1 tsp dried oregano
2 Tbsp capers, rinsed and drained


  1. Preheat oven to 220° C. Put chicken in a baking dish and season with pepper. Scatter the olives over the top.
  2. Combine the tomatoes, garlic and oregano and spoon over the chicken to cover. Bake for 25 minutes or until chicken is cooked through.
  3. Transfer to a serving platter, sprinkle with capers and serve with steamed green vegetables.
0/5 (0 Reviews)