Chicken in spiced tomato sauce with rosemary roasties

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olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just becoming tender, about 5-6 minutes, then drain really well. toss with 1 tbsp olive oil and some salt flakes, tip onto a shallow baking tray and cook for 45 minutes until crisp and golden, turning once during cooking. toss with the rosemary for the last 5 minutes of roasting.
2. Meanwhile fry the chicken in 2 tbsp olive oil in a wide, shallow pan until golden brown all over. Scoop the chicken out of the pan then add the onion and garlic and cook until softened.
3. Tip in the tomatoes and chilli and simmer for 10-15 minutes until thickened. Sit the chicken back on the sauce, cover with a lid and simmer with for another 20-25 minutes or until the chicken is completely cooked through. Stir through the basil and serve with the potatoes and salad, if you like.

Per serving

581 kcalories, protein 36.6g, carbohydrate 51.1g, fat 27 g, saturated fat 7g, fibre 5.8g, salt 0.62 g

http://www.bbcgoodfood.com/recipes/13395/

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Ingredients

• 1kg floury potatoes , peeled and cut into 3-4cm cubes
• olive oil
• 2 sprigs rosemary , chopped
• 4 chicken legs
• 1 onion , halved and thinly sliced
• 2 garlic cloves , sliced
• 2 x 400g tins chopped tomatoes
• a good pinch chilli flakes (optional)
• a small bunch basil , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1kg floury potatoes , peeled and cut into 3-4cm cubes
• olive oil
• 2 sprigs rosemary , chopped
• 4 chicken legs
• 1 onion , halved and thinly sliced
• 2 garlic cloves , sliced
• 2 x 400g tins chopped tomatoes
• a good pinch chilli flakes (optional)
• a small bunch basil , shredded

Per serving

581 kcalories, protein 36.6g, carbohydrate 51.1g, fat 27 g, saturated fat 7g, fibre 5.8g, salt 0.62 g

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