Chicken one pan bake with anchovy macadamias
Chicken one pan bake with anchovy macadamias
Ingredients
- 2 tablespoons olive oil, plus 1 teaspoon
- 6 chicken thighs, skin on and bone in
- 1 large red onion, sliced
- 8 small tomatoes, halved
- 400g tin whole tomatoes
- 10 green olives, pitted
- 1 tablespoon capers
- zest and juice of 1 lemon
- 5 sprigs fresh thyme
- 1-2 anchovies, to taste
- 3 cloves garlic, crushed
- 1/2 cup macadamia pieces
Method
- Preheat oven to 180°C.
- Heat the oil in a large cast-iron skillet and brown the chicken pieces on both sides over medium heat until golden. Set aside.
- Drain all but 1 tablespoon of the oil from the pan and return the pan to the heat. Add the onion and cook over a medium-low heat for 5-6 minutes, until softened and slightly caramelised.
- Return the chicken to the pan. Add the remaining ingredients and cook over a medium heat for 25 minutes, occasionally turning the chicken thighs and until the tomatoes start to break apart and soften
- Meanwhile, stir together the anchovies, garlic and extra teaspoon of olive oil so that it forms a paste. Stir in the macadamias so that they are evenly covered.
- After 25 minutes, sprinkle the macadamias over the top of the chicken (avoid losing any in the juice) and place in the oven.
- Bake for another 15-20 minutes, until the macadamias are golden
Tips
The anchovy-covered macadamias bring an exciting element to this one-pan dish and are a must for anchovy lovers. If you’re not a fan, you can leave them out and still enjoy the beautiful, buttery crunch of the macadamias.Credit
Recipe courtesy of Australian Macadamias (www.australian-macadamias.org)| Nutrients per serve | |
| Energy | 3,060kJ |
| Protein | 42g |
| Fat | 54g |
| Saturated fat | 12g |
| Carbohydrate | 16g |
| Sugars | 13g |
| Dietary fibre | 8g |
| Sodium | 375mg |
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