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Chicken with tomato & olives

Chicken with tomato & olives

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Rating: 3 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A quick and easy one-pot dish for summer - great for using up leftover cooked chicken

Nutrition: per serving (inc skin)
HighlightNutrientUnit
kcal531
fat32g
saturates9g
carbs8g
sugars7g
fibre2g
protein52g
low insalt1.4g
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Ingredients

Method

  • STEP 1

    Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.

  • STEP 2

    Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.

RECIPE TIPS
FRAGRANT CHICKEN WITH HOUMOUS & FLATBREAD

Gently warm 2 tbsp olive oil in a pan. Add ½ tsp cumin and 1 crushed garlic clove. Let them sizzle until fragrant, then remove from the heat. Squeeze in juice 1 lemon, then tip over the shredded meat from a whole cooked chicken and any juices. Set aside for 10 mins. Chop a 20g bunch each mint and flat-leaf parsley, then stir through with seasoning. Serve on warmed flatbreads, with houmous, sliced gherkins, red onion and pickled chillies.

USING UP COOKED CHICKEN: HOISIN CHICKEN WRAPS

Warm 4 flour tortillas in the microwave for 30 secs. Halve, deseed and thinly slice ½ a cucumber, then put on a plate with 4 shredded spring onions and 100g shredded cooked chicken meat, in piles. Spread some hoisin sauce over each tortilla, stuff with chicken, spring onions and cucumber, then wrap and enjoy.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

Rating: 3 out of 5.8 ratings
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