Chicken olive casserole
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely sliced
- 8 large boneless, skinless chicken thighs
- 1 large rosemary sprig, leaves picked and finely chopped
- 2 tbsp sundried tomato paste
- 2 x 400g cans chopped tomatoes
- 1 tbsp clear honey
- 100g pitted green and black olive with herbs
- 2 tbsp caper
- small bunch flat-leaf parsley, roughly chopped
- rice, to serve
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