Chicken with tomato & olives
By Jane Hornby
A quick and easy one-pot dish for summer – great for using up leftover cooked chicken
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Prep:5 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 531
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fat 32g
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saturates 9g
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carbs 8g
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sugars 7g
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fibre 2g
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protein 52g
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salt 1.4g
Ingredients
- 20g pack basil
- 2 tbsp oil
- 2 garlic cloves, thinly sliced
- 2 x 400g or 14oz cans cherry tomatoes
- 1 tsp sugar
- handful olives
- sliced meat from a whole cooked chicken, plus any juices
- crusty bread, to serve
Tip
Fragrant chicken with houmous & flatbreadGently warm 2 tbsp olive oil in a pan. Add ½ tsp cumin and 1 crushed garlic clove. Let them sizzle until fragrant, then remove from the heat. Squeeze in juice 1 lemon, then tip over the shredded meat from a whole cooked chicken and any juices. Set aside for 10 mins. Chop a 20g bunch each mint and flat-leaf parsley, then stir through with seasoning. Serve on warmed flatbreads, with houmous, sliced gherkins, red onion and pickled chillies.Using up cooked chicken: Hoisin chicken wraps
Warm 4 flour tortillas in the microwave for 30 secs. Halve, deseed and thinly slice ½ a cucumber, then put on a plate with 4 shredded spring onions and 100g shredded cooked chicken meat, in piles. Spread some hoisin sauce over each tortilla, stuff with chicken, spring onions and cucumber, then wrap and enjoy.
Method
Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
