Mediterranean Style Chicken Thighs - cooking recipe
Ingredients
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1 1/2 lbs boneless skinless chicken thighs
1/4 cup sun-dried tomato oil
2 cloves garlic, sliced
2 None red onions, cut into wedges
1 None yellow pepper, seeded and cut into strips
3 None plum tomatoes, cut into wedges
2 1/2 cups tomato puree
6 None sun-dried tomatoes, halved
2 tsp fresh thyme leaves, plus additional, for garnish
Preparation
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Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly, securing with one or two toothpicks.
Heat sun-dried tomato oil in large skillet on medium heat. Cook the chicken for 8-10 mins, turning once, until golden. Remove from pan with a slotted spoon. Keep warm.
Add garlic, onions and pepper to pan and cook for 5 mins until softened. Add tomatoes, tomato puree and sun-dried tomatoes and bring to a boil.
Return chicken thighs to pan with the thyme leaves. Reduce heat to low; simmer for 10 mins until sauce has reduced and thickened slightly and the chicken is cooked through. Garnish with additional thyme.
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