Seasonal Recipe
Full of Mediterranean flavours, this one pot dish is perfect for busy days.
Mediterranean baked chicken with new potatoes and tomatoes Ingredients 8 new potatoes, halved 4 chicken breasts, skinless and boneless 2 tsp Italian seasoning Sea salt and freshly ground black pepper, to taste 2 tbsp olive oil 1 tsp crushed garlic 1 onion, finely chopped 1 400g can coconut milk 200g cherry tomatoes, halved 4 sun-dried tomatoes in oil, drained and chopped 1 tbsp cornflour 250g baby spinach leaves Handful of basil leaves or parsley to serve, optional 1. Preheat the oven to 180C / 160C fan / gas mark 4. 2. Place the new potatoes in a pan of boiling salted water and parboil for 5 minutes, then drain. 3. Rub the chicken breasts with sea salt, black pepper and Italian seasoning. 4. Heat 1 tbsp of the oil in a casserole dish. Add the chicken breasts and cook for about 5 minutes
Preparation time: 15 minutes Cooking time: 40 minutes Serves 4 until starting to turn lightly golden. Flip over and cook for a further 5 minutes. 5. Remove the chicken and place on a plate. 6. Add the rest of the oil then stir in the garlic and onion and sauté for 2 minutes to soften. 7. Pour in the coconut milk. Add the chicken, cherry tomatoes, sun-dried tomatoes and new potatoes. Stir well. 8. Cover and place in the oven for 20 minutes until the chicken is cooked through. 9. Remove the pan from the oven and place on the hob. 10. Mix the cornflour with a little water to slacken. 11. Stir in the spinach and cornflour mixture. Simmer for a couple of minutes over a low heat to thicken the sauce. 12. Serve with a scattering of basil or parsley (if using) and a mixed salad.
Nutrition per serving: 329kcal, fat 21g (of which saturates 16g), carbohydrates 15g (of which sugars 5.2g), protein 35g
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