Mediterranean Chicken

Mediterranean Chicken

Serves: 2

Ingredients

• 2 chicken thighs or breasts, diced

• 1 tsp chicken seasoning

• 2 shallots, minced

• few sprigs thyme, leaves removed

• olive oil

• 200g chopped tinned tomatoes

• 2 tsp balsamic vinegar

• 2 tsp italian herbs

• 2 tsp olive oil

• 2 tsp sugar

• 2 small cloves garlic

• black pepper

• 1 tsp sun-dried tomato paste

• squeeze tomato paste

• 1 red pepper, sliced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 3/4c greek yoghurt

• 2 handful mixed olives

• 60ml milk (I used almond milk)

• feta cheese, crumbly (optional)

• grains, courgette or rocket, to serve

Method

- Preheat the oven to 180 degrees celsius, fan. Line a tray with tin foil. Once ready, put the pepper on the tray and roast in the oven until soft. If the pepper looks like it's starting to shrivel and burn, cover it with tin foil, like a parcel.

- Add the tomatoes, vinegar, herbs, oil, sugar, garlic, paste and seasoning to a small saucepan. Bring to a boil and add some water. Cover and let it reduce. Make sure to stir occasionally to prevent burning. It's up to you how long you cook this sauce- the longer you cook it, the richer it becomes.

- Meanwhile, heat the olive oil in a large sauce pan over a medium-high heat. I added a knob of butter which helps to soften the onions. Once hot, add the onions and stir.

- Once softened ( about 7-10 minutes ), add the garlic and thyme. Add this to a blender.

- Fry the chicken in the same pan and turn up the heat. Cook until Browned all over. Remove to a bowl.

- Add the roasted pepper, oil, onion mix, seasoning and a splash of water. Blitz until fairly smooth.

- Add this sauce back to the pan and add the tomato sauce and tomato puree. Stir everything together before adding the yoghurt and milk. I added a squeeze of honey to balance out the flavours. Season generously. I actually blitzed the sauce again at this point to get it even smoother.

- Stir the chicken back in and heat it through. Serve with rocket and a grain of your choice ( I used pre-made mediterraenan quinoa ).

I hope you enjoy this recipe!

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