Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the chicken and cook for a few mins each side until golden.

Add the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.


2 tbsp olive oil

1 tbsp garlic infused oil

8 large boneless, skinless chicken thighs

1 large rosemary sprig, leaves picked and finely chopped

2 tbsp tomato paste

2 x 400g cans chopped tomatoes

1 tbsp clear golden syrup

100g pitted green and black olives with herbs

2 tbsp capers

small bunch flat-leaf parsley, roughly chopped

rice, to serve

Chicken & olive casserole

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