Mediterranean Chicken
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless chicken thighs
  • 1 can of chopped tomatoes
  • 1 cup of passata
  • 2 tsp of crushed garlic
  • 2 tsp of dried oregano
  • 2 tbsp of olive oil
  • ¼ cup of capers
  • 1 cup vegetable stock
  • Salt and pepper
  • 15 Fully ripened medium to large tomatoes, halved.
  • 1 Large, finely chopped red onion.
  • 2 tbls Olive oil.
  • 4 pealed and chopped cloves of garlic.
  • 1 cup Finely chopped basil.
  • 1 tbsp Sundried tomato paste.
  • 1 tbsp Tomato puree.
  • 1 tsp Course ground black pepper.
Prepare Passata:
  1. Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
  2. Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise.
  3. Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.
Prepare Meal:
  1. Preheat oven to 220 degrees
  2. In a large bowl, combine chopped tomatoes, passata, crushed garlic, oregano, olive oil, capers, a splash of red wine and some salt and pepper. Stir with a spoon to combine.
  3. In a large oven dish, place each chicken thigh in the dish. Pour over the tomato sauce mixture, ensuring the chicken is fully covered.
  4. Bake in the oven for 40-50 minutes or until chicken is cooked through.
Recipe by Paleo Diet at