Roasted Tomato Chicken Stew

Directions

1. 1

   Pre-heat oven to 180°

2. 2

   Add the tomoatoes to an oven-proof dish along with a good glug of olive oil. Then add the piquante peppers along with 1 tbsp of the oil from the jar and season with oregano, salt and pepper. Roast for 30 mins until the tomatoes are wrinkly

3. 3

   Dissolve the chicken stock cube into 500ml of boiling water and leave until later

4. 4

   Next, add a glug of olive oil to the frying pan on a medium heat and add the chicken thigh fillets. Cook for a couple of minutes of each side then remove from the heat and set aside on a seperate plate

5. 5

   In the same frying pan, add the chopped onions and cook for a couple of minutes. Then add the roasted tomatoes (and all the juices) along with the chicken thigh fillets and stock water.

6. 6

   Leave to simmer for 10 minutes (approx) until the chicken is cooked all the way through. Then serve in a big bowl and fresh basil leaves to finish