Serves
4
Prep Time
10 minutes
Cooking Time
40 minutes
Ingredients
- 8 skin-on chicken thigh cutlets
- Freshly ground black pepper, to taste
- 400g jar Leggo's Rich Passata - Gourmet Tomato Puree
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh oregano, plus extra leaves, for garnish
- 250g trussed cherry or cocktail tomatoes
- 100g crumbled fetta
- Crusty bread, for serving
Method
STEP 1Pat chicken dry with absorbent paper. Season with pepper and set aside.
STEP 2
Combine Leggo’s Gourmet Passata and harissa paste in a bowl, stirring until smooth.
STEP 3
Heat oil in a large heavy based, flame proof casserole dish over medium-high heat. Add chicken skin side down and cook for 6 minutes turning halfway, or until skin is crisp and golden. Remove chicken and set aside.
STEP 4
Reduce heat and add passata mix and bring to the boil, scraping and dislodging any cooked on 'goodness' from base of dish. Stir in oregano, nestle chicken and tomatoes in sauce and cook in a preheated oven at 220°C for 20 minutes.
STEP 5
Sprinkle with fetta and cook for a further 10 minutes, until chicken is cooked through and fetta is golden. Sprinkle with extra oregano and serve with crusty bread.
Tips
Pair this dish with rice or crusty bread to soak up the unctuous sauce.