SERVES 4
800g pack chicken thighs
500g plum tomatoes
60g pitted green olives
150ml chicken stock
2 tbsp sun-dried tomato paste
250g pack kale
Sea salt & cracked black pepper, to season
1. Preheat the oven to 200C/ gas 6.
2. Place the thighs in a roasting tin with the tomatoes and olives. Mix the stock with tomato paste and pour over the chicken. Bake for 20 mins.
3. Meanwhile, cook the kale in boiling water for 3 minutes, drain. Stir into the chicken and bake for a further 15 mins until the chicken is cooked throughout. Season and enjoy!