Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal.
Serves: 4
INGREDIENTS
6 boneless, skin-off
chicken thighs
sea salt and ground pepper
parmesan for grating
Base
2 tablespoons olive oil
3 cloves garlic, crushed
1 medium red onion, thinly sliced
2 tablespoons drained capers
1 small eggplant, cut into 2cm pieces
4 anchovy fillets, roughly chopped
12 green olives, lightly crushed
1 teaspoon dried oregano
¼ teaspoon chilli flakes
¼ cup white wine
3 small bay leaves
400-gram tin cherry tomatoes
Equipment: 26cm ovenproof sauté pan.
METHOD
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken, season with salt and pepper and combine well. Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top. Grate over a generous amount of parmesan.
Bake for about 35 minutes, or until the chicken is fully cooked.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.