Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal.
Serves: 4
INGREDIENTS
6 boneless, skin-off
chicken thighs
sea salt and ground pepper
parmesan for grating
Base
2 tablespoons olive oil
3 cloves garlic, crushed
1 medium red onion, thinly sliced
2 tablespoons drained capers
1 small eggplant, cut into 2cm pieces
4 anchovy fillets, roughly chopped
12 green olives, lightly crushed
1 teaspoon dried oregano
¼ teaspoon chilli flakes
¼ cup white wine
3 small bay leaves
400-gram tin cherry tomatoes
Equipment: 26cm ovenproof sauté pan.
METHOD
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken, season with salt and pepper and combine well. Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top. Grate over a generous amount of parmesan.
Bake for about 35 minutes, or until the chicken is fully cooked.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.