Mediterranean Chicken with Capers and Olives
Posted on August 15, 2017
by lifewithclottedcream
7 Comments
A filling meal with the fresh flavours of the Mediterranean
Some South Africans class chicken as a vegetable.
As a South African myself, meat is a very important part of our diet, however, chicken doesn’t always count as meat. It is only consumed by those on a diet or those that feel poorly. And on Sundays.
Some years ago I came across this recipe and ever since then it has become a regular dish on our table. Of course I have tweaked it over the years as I can never remember the original recipe and this is the result.
The chicken dish
Depending on how much time I have, I either start it off on the stovetop (when I have plenty of time) or I just compile the whole thing and whack it in the oven. Both ways are equally delicious.
The bonus part of just wacking it into the oven is that I can slightly tailor the dish to suit both mine and my husband’s tastes without too much effort! I love spinach and extra capers, and he prefers more chicken.
Stove top
- Fry off the onion, garlic, olives and capers first.
- Then add the diced tomatoes, spinach and stock cube along with the herbs and season well. Reduce the heat and let the sauce blip away until reduced and rich.
- Whilst the sauce is blipping away, put the chicken in the oven until cooked through.
Oven
- Start by layering your diced tomatoes, spinach, seasonings and stock cube.
- Scatter the olives and capers over and arrange your onion chunks over the top.
- Lastly place your chicken on top of the onions and bake in the oven at 200℃.
Serve
No matter how you choose to cook your chicken, serve it on a bed of tagliatelle or pappardelle and scatter over fresh herbs.
Mediterranean Chicken with Capers and Olives

Ingredients
- 2-4 chicken legs, patted down with a paper towel
- 1 tin of diced tomatoes
- 3 garlic cloves, minced
- 1 chicken or vegetable stock cube
- 1 onion, cut into 8 chunks
- 12 green olives, pitted and halved
- 1 tablespoon capers
- 1 cup spinach, tightly packed if fresh
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- 200g tagliatelle, cooked according to pack instructions
Directions
Pre-heat the oven to 200℃.
- Pour the diced tomatoes in an oven proof dish.
- Add 1 tablespoon of each herb and crumble over the stock cube. Stir well.
- Scatter over the olives and capers and arrange the onions on top. Do not stir.
- Arrange the chicken legs on top and place in the oven. Cook for 40 minutes or until the juices runs clear.
- Serve on hot, cooked tagliatelle. Scatter over the remaining fresh herbs before serving.
If you liked this recipe, why not try some more chicken recipes?

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Category: Food Category, Global Cuisine, Italian, Meat, Pasta, RecipesTags: capers, Chicken, Mediterranean, olives, spinach, tomato
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This looks delish!!!
LikeLiked by 1 person
Oh it really was! 😁
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