Serves – 4
This guest-worthy dish tastes like you spent the day in the kitchen, but you didn’t! Quick and easy to make, let your oven do all the work.
4 cloves garlic, minced and set aside
1.5 lb. (750 g) skinless, boneless chicken thighs (about 6 to 8 thighs)
8 pimento-stuffed green olives, coarsely chopped (don’t go crazy, you want to be able to recognize that they were once olives)
1 Tbsp (15 mL) dried oregano leaves
1 Tbsp (15 mL) drained capers, rinsed
1 tsp (5 mL) dried basil leaves
½ tsp (2 mL) Spanish smoked sweet paprika or regular paprika
½ tsp (2 mL) cracked black pepper
1 can (19 oz./540 mL) diced tomatoes, no salted if you can find it
¼ cup (60 mL) dry red wine (optional)
12 pitted prunes, cut in half
- Preheat the oven to 400°F/200°C. Line a non-metallic 11×7-inch/2 L baking dish with wet parchment paper.
- Place the chicken thighs in the prepared dish and sprinkle evenly with the garlic, olives, oregano, capers, basil, paprika, and black pepper.
- Spread the tomatoes evenly over the chicken. Pour over the wine (if using). Scatter the prunes evenly over the chicken, pushing them down into the liquid with a spoon so they’ll plump up during cooking.
- Bake, uncovered for 50-55 minutes or until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165°F/74°C. Remove from the oven and let sit for 5 minutes. Divide equally between four shallow soup bowls. Ladle cooking liquid over. I like to serve this either cooked barley or quinoa and a green vegetable like peas, baby kale or broccoli.
Makes 4 servings – Nutrient breakdown per serving: 339 calories, 10 g total fat, 2.9 g saturated fat, 0 g trans fat, 436 mg sodium, 36.1 g carbohydrate, 4 g fibre, 12.5 g sugars, 27 g protein