Baked chicken with tomatoes and olives
skinless chicken thigh
450 g, (Buy 4 x 125g), fat trimmed
1 large, cut into wedges
2 clove(s), thinly sliced
410 g, (1x can)
275 g, truss, cut from vine
roasted capsicum, not in oil
½ cup(s), (120g) thickly sliced
1 tsp, 1 wide strip
fresh bay leaf
black olives, drained
½ cup(s), (80g)
fresh flat-leaf parsley
¼ cup(s), chopped
- Preheat oven to 200°C. Heat oil in a large ovenproof baking dish over high heat. Cook chicken for 5 minutes, turning, until browned all over. Remove from pan.
- Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add paprika and cumin and cook for 1 minute or until fragrant. Add tomato puree and cherry tomatoes, capsicum, orange rind, bay leaves, chicken and any juices and bring to the boil.
- Bake for 20 minutes or until chicken is cooked through. Add olives and bake for 5 minutes. Sprinkle with parsley.