The fact that I’d bookmarked two nearly identical recipes from Waitrose food magazine (months apart) was a fairly good indicator I really wanted to try a tomato-ey chicken and salty olive and caper combination!
This is my take on the recipes, using chicken breast instead of thigh and serving alongside a wild rice mix rather than mash, bread or pasta (but clearly there are lots of alternative options!). You could also leave this to cook in the slow cooker (and maybe even shred the meat at the end), rather than on the hob/in the oven. I reckon it would also be a nice combo to work with lamb, beef, or fish (let’s face it, salt and tomato goes with most proteins!!).
- 650g chicken breast
- 500g passata
- 1 large onion, chopped (I used red)
- 3-6 garlic cloves, chopped
- 1 tbsp olive oil
- 100g capers
- 150g olives (we used a mix of black and green – NB if in brine, you might not want to season with additional salt)
- Herbs (fresh or dried, to taste): oregano, parsley, basil, rosemary
- Salt/pepper to taste
- Heat oil in large pot (I used my gorgeous new Le Creuset! <3) and brown the chopped garlic and onion. Add the chicken breast – this can be diced or left whole, but obviously the latter will take longer to cook.
- Once the chicken has a nice brown sear, add the herbs (if dried) followed by the passata. Once bubbling, add the olives and capers.
- Leave to cook – I left mine bubbling on the hob with the lid on but slightly ajar for around 20 mins before putting in the oven at 180 C with the lid on for another 20 mins.
- Add chopped fresh herbs and any additional seasonings (salt/pepper) to taste once finished cooking. I also wilted in some black kale.