Mediterranean chicken With Capers

I class chicken as a vegetable. As a South African, meat is a very important part of our diet, however, chicken doesn’t count as meat.   It is only consumed by those on a diet or those that feel poorly. Nevertheless, I now live in the UK and Britons absolutely love their chicken. Some years ago I came across this recipe and ever since then it has become a regular dish on our table (by that I really mean trays as we don’t have a table!). Of course I have tweaked it over the years as I can never remember the original recipe…

---

What’s in it?

4 chicken legs

1 tin of diced tomatoes or passata

3 garlic cloves, crushed

2 onions, sliced

herbs of your choice, to taste (I prefer basil and oregano)

green olives, pitted and chopped roughly

2 tsp capers

1 cup fresh, frozen or tinned spinach (I used tinned as I couldn’t find fresh)

tagliatelle to serve

How do I do it?

You can make this on the hob, but for convenience I like to cook it in the oven.

1. Pre-heat the oven to 180 degrees C.
2. In an oven dish, place the spinach at the bottom and pour over the tin of diced tomatoes (or passata) and sprinkle over the garlic. (I only put spinach on one half of the dish as hubby didn’t fancy spinach this time.)
3. Arrange the onions on top.

Now place the chicken on top of everything and place in the oven for 30 minutes.

After 30 minutes, sprinkle over the capers and olives and put back in the oven for a further 10-15 minutes until the chicken is cooked through.

In the meanwhile bring a pot of salty water to the boil to cook the tagliatelle in the last 10 minutes before serving.

Once dished up scatter the herbs over the top and serve with your favourite tipple.

---

Smaaklike ete!

If you liked this recipe, why not try:

Please follow me on the following platforms:

• Facebook: Life, with Clotted Cream
• Pinterest: Life, with Clotted Cream
• Twitter: Annelize – Life, with Clotted Cream
• Instagram: Life, with Clotted Cream