This fresh tasting dish combines the classic flavours of tomato and olive in a quickly assembled dish.
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|1 tbsp||Olive oil|
|½ cup||Chicken stock|
|1 pinch||Salt & freshly ground pepper|
|400 g||Chopped tomatoes|
1. Preheat oven to 200 degC. Heat olive oil in a frying pan and cook the chicken, skin-side down for 5 minutes. Transfer to a roasting dish and add the chopped tomatoes, chopped onion, stock and pitted olives, season well and cook for 20 minutes.
2. Remove from the oven and scatter the spinach leaves on top. Cover with foil and leave to stand for 2 to 3 minutes to allow the spinach to wilt. Stir in the spinach and serve.