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