- 800g pack chicken thighs
- 500g plum tomatoes
- 60g pitted green olives
- 150ml chicken stock
- 2 tbsp sun-dried tomato paste
- 250g pack kale
Nutrition Info
- 292 Calories
- 13.1g Fat
- 3.4g Saturated Fat
- 1g Salt
- 4.8g Fibre
- 35.8g Protein
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Place the thighs in a roasting tin with the tomatoes and olives. Mix the stock with tomato paste and pour over the chicken. Bake for 20 minutes
- Meanwhile, cook the kale in boiling water for 3 minutes, drain. Stir into the chicken and bake for a further 15 minutes until the chicken is cooked throughout.
- Servings : 4
- Ready in : 45 Minutes