Ingredients
- Olive oil 4 tbsps
- Farmstead chicken thighs 8
- Shallots, peeled and finely chopped 2
- Peppers (red and yellow) deseeded and roughly chopped 6
- Cirio Plum Tomatoes 400g
- Chicken stock 200ml
- Large chilli, finely chopped 1
- Fresh oregano, roughly chopped 2 tbsps
- Marjoram, roughly chopped (optional) 2 tbsps
- Flat leaf parsley, roughly chopped 2 tbsps
Method
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This spicy chicken recipe with sweet peppers, ripe tomatoes and fresh aromatic herbs is a delicious take on a hearty Calabrian classic. Serve with a green salad and rosemary potatoes.- Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the chicken thighs and cook skin side down for 5 minutes until golden brown. Turn the chicken over and cook for a further 5 minutes.
- Remove from the pan and set aside. Add the remaining olive oil, together with the shallots and cook over a low heat for 2-3 minutes.
- Stir in the peppers and cook for 5 minutes until the peppers begin to soften. Add the chilli, plum tomatoes, browned chicken, chicken stock and herbs. Season with salt and black pepper and bring to a simmer.
- Cover and cook for 20 minutes or until the chicken is cooked through and serve.
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