Baked chicken with tomatoes and olives
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Chicken baked with tomatoes, capsicum and olives is a classic delicious Mediterranean combination and perfect the cooler months.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
450 g, (Buy 4 x 125g), fat trimmed
Brown onion
1 large, cut into wedges
Garlic
2 clove(s), thinly sliced
Ground paprika
1 tsp
Ground cumin
1 tsp
Tomato puree
410 g, (1x can)
Cherry tomatoes
275 g, truss, cut from vine
Roasted capsicum, not in oil
½ cup(s), (120g) thickly sliced
Orange rind
1 tsp, 1 wide strip
Fresh bay leaf
2 whole
Black olives, drained
½ cup(s), (80g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
1
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.
2
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.
3
Bake for 20 minutes or until chicken is cooked through. Add olives and bake for 5 minutes. Sprinkle with parsley.
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