This is a lovely one-pan dish, perfect for a week night!
For the olives, any budget or value brand does the job just fine & they are usually only £1!
Serves 4 Approx £1.62 per person
Prep time 15 minutes Cooking time 50 minutes
8 skinless chicken thighs
2 red onions, peeled & cut into wedges
1 red pepper & 1 yellow or orange pepper, de-seeded & cut into chunks
1 tin chopped tomatoes
1 pot black olives (not fancy ones, any budget brand is fine & usually only £1!)
2 cloves garlic, crushed
1 red chilli, deseeded
2 tsp dried oregano
salt & pepper
Pre-heat the oven to 180 Fan/200C/Gas 6.
Place the onions & peppers in a roasting tin, drizzle with olive oil & season with salt & pepper. Place
in the oven for 10 minutes.
Meanwhile place the chilli, garlic & ½ the olives into a blender along with the oregano & 1 ½ tbsp olive
oil & whizz to a paste.
Remove the tray from the oven & add the chicken. Spread the chilli & olive paste on the chicken & dot
some onto the veg if there is any left over. Return the tray to the oven for 20 minutes.
After 20 minutes add the tomatoes to the chicken & veg & scatter over the rest of the olives. Cook for
another 20 minutes.
Serve with rice or crusty bread.