SBS Food

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Sundried tomato and olive chicken

This dish comes together quickly and gets plenty of depth from a blend of sundried tomatoes, smoked paprika, oregano, garlic and olive oil that is used to slather the chicken thighs before baking.

  • serves

    4-6

  • prep

    10 minutes

  • cook

    35 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

35

minutes

difficulty

Easy

level

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Ingredients

  • 75 g (½ cup) sundried tomatoes packed in oil
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 2 red onions, cut into wedges
  • 1 red capsicum, cut into large chunks
  • 175 g (1 cup) mixed marinated olives
  • 1 kg chicken thigh cutlets

Instructions

  1. Preheat a fan forced oven to 200˚C.
  2. Combine the sundried tomatoes, paprika, oregano, garlic and olive oil in a small blender and blend to a paste. Place the chicken in a large bowl, pour over the sundried tomato mixture and mix to coat.
  3. Place the red onion wedges and red capsicum in a baking dish and pour over the olives (including a little of their marinating oil). Place the chicken on top and roast for 35 minutes. If you like, you can grill the top to brown if you want the skin a little more golden. Serve with a simple green salad.
 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Adam Liaw
Source: SBS



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