This is an easy chicken dish, which tastes delicious, you could cook the vegetables the previous night and then just put the chicken and feta on top on the day and cook for 40 minutes.
Ingredients
250 gms fresh tomatoes, chopped or 1 can organic chopped tomatoes
2 onions, roughly dicedl
2 red capsicums, cut into chunks
2 tbsp tomato paste
1 tsp smoked paprika
2 tbsp olive oil
1 tsp raw sugar or 1/2 tsp coconut sugar
1 tsp chopped rosemary
1 tsp fennel seeds
1/2 - 1 tsp chilli flakes (optional - depending how spicy you like it)
2 cloves garlic chopped
1 tsp salt
Ground black pepper
1/2 cup chicken stock
6 - 8 Chicken pieces
200 gms cauliflower cut into large pieces
300 gms x 2cm cubed pumpkin
Good handful of chopped coriander or parsley
Preheat oven to 200 ° C.
Place tomatoes, onions and capsicums in a
large baking dish.
Combine tomato paste, smoked paparika,
olive oil, sugar, herbs, garlic, salt and pepper
and mix through the vegetables. Roast for 20 minutes.
Put the cauliflower and pumpkin in dish with the tomato sauce stir sauce through the vegetables, place chicken on top of vegetable sauce.
Season chicken with salt and pepper. Scatter
the coriander or parsley around the chicken
and bake a further 40 minutes or until chicken
is cooked through.
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