Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal.
Serves: 4
INGREDIENTS
6 boneless, skin-off
chicken thighs
sea salt and ground pepper
parmesan for grating
Base
2 tablespoons olive oil
3 cloves garlic, crushed
1 medium red onion, thinly sliced
2 tablespoons drained capers
1 small eggplant, cut into 2cm pieces
4 anchovy fillets, roughly chopped
12 green olives, lightly crushed
1 teaspoon dried oregano
¼ teaspoon chilli flakes
¼ cup white wine
3 small bay leaves
400-gram tin cherry tomatoes
Equipment: 26cm ovenproof sauté pan.
METHOD
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken, season with salt and pepper and combine well. Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top. Grate over a generous amount of parmesan.
Bake for about 35 minutes, or until the chicken is fully cooked.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!