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Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200c.
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For
2
M
I
4
Chicken thighs, skin on, bone in
120
g
Black olives (get the pitted ones, way less faff)
250
g
Large tomatoes, peeled, cored and cut into 3cm pieces
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Why peel tomatoes?
My mum always goes to the trouble of peeling tomatoes and it’s now just something I always do. It’s one extra step but I think it makes the tomatoes more delicious as they really absorb all the flavours. Slice an x into the skin of each tomato and then cover in boiling water for 30 seconds by which point the skin should peel off very easily. I never make a tomato salad without doing this, it’s a good tip!
This would also work with cod
I would get all the tomatoes etc roasting for about 20 minutes before I added the cod filets. I would be tempted to add some panic breadcrumbs mixed with a little chopped parsley and some melted butter to the top of the cod before roasting it for about 10 minutes.
Servings
The amount of chicken will change depending on how many people you serve - I think two thighs per person is a good rule of thumb. If in doubt, cook more as cold chicken thighs are delicious the next day for lunch. And you can add more tomatoes as you need - this isn’t a precious recipe. You might have extra cauliflower mash, depending on the size of your cauliflower but it lasts for 3 days in the fridge and is great with lots of other things - think lamb chops, sausages, pan fried sea breem…and you can also freeze it.
Mix it up
Chopped parsley would also work well instead of the basil. Lemon zest and juice would also be good. You could throw in some capers and anchovies for a salty kick. Or add a little chilli. But honestly? It’s pretty brilliant as it is!
Cauliflower mash
If you prefer not to add cream when you’re cooking, then another way of doing the cauliflower mash would be:
1 Large Cauliflower, cut into florets
1 tbsp Butter, melted
150ml Sour Cream
1 tsp Dijon Mustard
50g Parmesan, finely grated
Pinch of Salt and White Pepper
Place the cauliflower florets into the boiling water and allow to cook for 5-7 minutes or until tender. Drain the water and allow the florets to steam dry in the pan, it’s important to let all the liquid steam off so you don’t get a watery mash. Place the cauliflower in a blender with the other ingredients and blitz thoroughly for 2-3 minutes or until completely smooth. Transfer to a small saucepan to reheat before serving.
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Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 200c.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
4
Chicken thighs, skin on, bone in
120
g
Black olives (get the pitted ones, way less faff)
250
g
Large tomatoes, peeled, cored and cut into 3cm pieces
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Why peel tomatoes?
My mum always goes to the trouble of peeling tomatoes and it’s now just something I always do. It’s one extra step but I think it makes the tomatoes more delicious as they really absorb all the flavours. Slice an x into the skin of each tomato and then cover in boiling water for 30 seconds by which point the skin should peel off very easily. I never make a tomato salad without doing this, it’s a good tip!
This would also work with cod
I would get all the tomatoes etc roasting for about 20 minutes before I added the cod filets. I would be tempted to add some panic breadcrumbs mixed with a little chopped parsley and some melted butter to the top of the cod before roasting it for about 10 minutes.
Servings
The amount of chicken will change depending on how many people you serve - I think two thighs per person is a good rule of thumb. If in doubt, cook more as cold chicken thighs are delicious the next day for lunch. And you can add more tomatoes as you need - this isn’t a precious recipe. You might have extra cauliflower mash, depending on the size of your cauliflower but it lasts for 3 days in the fridge and is great with lots of other things - think lamb chops, sausages, pan fried sea breem…and you can also freeze it.
Mix it up
Chopped parsley would also work well instead of the basil. Lemon zest and juice would also be good. You could throw in some capers and anchovies for a salty kick. Or add a little chilli. But honestly? It’s pretty brilliant as it is!
Cauliflower mash
If you prefer not to add cream when you’re cooking, then another way of doing the cauliflower mash would be:
1 Large Cauliflower, cut into florets
1 tbsp Butter, melted
150ml Sour Cream
1 tsp Dijon Mustard
50g Parmesan, finely grated
Pinch of Salt and White Pepper
Place the cauliflower florets into the boiling water and allow to cook for 5-7 minutes or until tender. Drain the water and allow the florets to steam dry in the pan, it’s important to let all the liquid steam off so you don’t get a watery mash. Place the cauliflower in a blender with the other ingredients and blitz thoroughly for 2-3 minutes or until completely smooth. Transfer to a small saucepan to reheat before serving.
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