Serves 4
Prep Time 15 mins
Duration 35 mins

Ingredients

• 5 tbsp olive oil
• 8 chicken pieces, (750 gm)
• 2 medium onions, finely sliced
• 400 gm tinned tomatoes, finely chopped
• 4 medium bell peppers, finely sliced
• 250 ml chicken stock
• 3 tsp oregano
• 3 tsp marjoram
• Salt and freshly ground pepper, to taste
• rosemary, sprigs

Method

1. Heat 2.5 tablespoons of olive oil in a large frying pan on a medium heat.
2. Cook the chicken pieces with the skin side down for 4-5 minutes until golden brown.
3. Turn the chicken over and cook for 4-5 minutes on the other side.
4. Remove the chicken from the pan and place aside.
5. Pop the rest of the olive oil into the frying pan on a low heat and cook the onions for 2 minutes.
6. Stir in the bell peppers and cook for 3 minutes until they start to become soft.
7. Mix in the tomatoes, browned chicken, chicken stock and herbs.
8. Season with salt and pepper to taste.
9. Bring the entire mixture to a simmer and cook for 20 minutes.
10. Garnish with some sprigs of rosemary and enjoy!

Nutritional Value

(per serving)

Calories 590 kcal
Total Fat 30 gm
Saturated Fat 6 gm
Carbohydrates 14 gm
Fibre 5 gm
Protein 24 gm