At some point the last week I saw a headline somewhere for a recipe including chicken, tomatoes and capers. I didn't read the recipe as it was behind a paywall but I immediately thought of a couple of my recent recipes inspired by Mediterranean cooking in Sicily, Calabria (and Greece). Magna Graecia indeed!
This time the recipe uses a mixture of large and small green and black olives which I bought locally, as well as chicken thighs which I think give better flavour than breasts for such dishes. I enjoyed the final product with some gnocchi and Parmesan.
Ingredients
Olive oil
2 spring onions
4 cloves garlic crushed
900 gr chicken thighs
1 can (400 gr) diced tomatoes
2 heaped tbs mixed olives
3 tsp capers
3-4 tbs chopped fresh basil
Water as needed
Mode
Heat the oil in a pan large enough to simmer all the ingredients
Chop the chicken
Chop the spring onion
Crush the garlic
Lightly fry the garlic, and spring onion
Add the chicken
Stir fry until chicken sealed
Add the tomatoes, capers and olives and stir to combine
Chop basil and add it and stir to combine
Turn down heat and simmer.
While cooking add water as needed for consistency
Simmer until everything tender and the sauce reduced
