Baked Chicken Thighs with Olives, Capers & Basil

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OMG the  one pot recipe is to die for! I love the combination of fresh basil, olives, feta and capers with the cooked tomatoes and warm broth. This is the perfect weeknight recipe.


INGREDIENTS

1 punnet (approx. 1kg) free-range chicken thighs
Olive oil
2 tsp smoked hot paprika
2 tsp dried oregano
2 tsp dried red chillies flakes
Sea salt & black pepper
4 garlic cloves, crushed
1 large red onion, chopped
1 tsp sugar/xylitol
1 small punnet baby tomatoes
1.5 cups hot chicken stock
1 tbsp capers
10-15 pitted Kalamata olives
1 large handful fresh basil, roughly chopped
1 cup Couscous


METHOD
Serves 4
Preparation 10 minutes
Cooking time 25 minutes


Boil the kettle and preheat the oven to 180°C. 

Pat the chicken dry with roller towel then smother with sea salt, black pepper, smoked paprika, dried oregano and chilli flakes. Place a large sauté pan on high heat with a splash of olive oil. Brown the chicken skin side down for at least 4 minutes. Then turn over and brown for a further 3 minutes.

Take the chicken out of the pan then fry the crushed garlic, onions and sugar/xylitol for 5 minutes. Then add the baby tomatoes and the stock. Put the chicken pieces back into the pan, cover  with the lid and place in the oven to cook for 25 minutes, or until cooked through.

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While the chicken is cooking, roughly chop the basil, crumb the feta and pit the olives. Pour the couscous into a bowl, pour in just enough boiling water to cover then place a lid/bigger bowl on top and let the couscous cook.

Once the chicken has finished cooking, add the fresh capers, olives, feta and basil to the pan and serve 🙂

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