I love the taste of the Mediterranean. This bake/casserole (I’m not entirely sure what to call it – I’ve gone for ‘bake’ as it’s not too saucy) is packed full of flavour and, whilst the ingredient list may look rather extensive, most things you should be able to find in your cupboards or in the depths of the fridge.
4 chicken breasts
A few chunks of chorizo
1 can borlotti beans (400g)
1 red onion, roughly chopped – keep some bite
½ white onion
4 cloves garlic, chopped
1 red pepper, roughly chopped
Handful olives (I used a mix but kalamata are the best)
Handful cherry tomatoes
4 tbsp good quality tomato pasta sauce (…found at the back of the fridge – mine was sundried tomato, garlic and basil. Puttanesca would be nice)
1 tbsp red pesto
Salt, pepper and olive oil.
Basil to serve
– Preheat the oven to 180°C/350°F.
– In a heavy-based pan brown the chicken breasts in olive oil and set to one side. In the same pan sweat the onions together with the chorizo for 5 minutes. Add the garlic and red pepper and sweat for a further 5 minutes (the peppers need not be entirely soft – they’re going in the oven).
– Place the chicken breasts in a large oven-proof dish. Smother with the pasta sauce and pesto. Scatter the onion, chorizo, pepper, and cherry tomatoes around.
– Pour on a little stock, just enough (about 200ml?) to keep the dish moist. Season, cover with tin foil and whack in the oven.
– After 20 minutes add the beans and olives, combine as best you can and return to the oven uncovered.
– Cook for a further 10-15 minutes or until chicken is cooked. Remove and sprinkle with fresh basil.
I served mine with sweet potato chips (simply chop, drizzle in olive oil, sprinkle with smoked paprika, season and whack in the oven for about 20 minutes) and a watercress salad – comme ça: