Mediterranean Delights
8 boneless, skinless chicken thighs
1/2 tsp black or white pepper
1/4 tsp crushed red pepper flakes
1 14-16 oz can crushed fire-roasted tomatoes, with liquid
18-20 kalamata olives, slice in halves
2 cloves garlic, minced
1 Tbsp coarsley chopped fresh oregano leaves
2 Tbsp green capers
1. Preheat oven to 425 degrees F. Place chicken thighs in a baking dish,
season with both peppers. Top with olives.
2. Combine crushed tomatoes, garlic and oregano in a bowl. Mix and then
pour over chicken. Bake uncovered for about 30 minutes. Check often
and add some tablespoons of water if looks too dry.
3. If you want to present, transfer chicken and sauce to a decorative
platter. Sprinkle with capers, and extra flakes of red pepper if you like it
hotter. Garnish with a few sprigs of fresh oregano. Serve with your
favorite pasta and enjoy!