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chicken from the Canary Islands

Ingredients

chicken 1 (in parts)
tomatoes 2 can (cubed)
olive oil 1 dash
sugar 1 pinch
oregano 1 bunch

Preparation

  1. Preheat the oven to 180 C.
  2. Pour half of the tomatoes (1 can) into an oven-proof dish, then add half of the oregano. Place the chicken (alternatively, use 4 to 6 chicken thighs) on top, then cover with the remaining half of cubed tomatoes (second can) and the remaining oregano. Sprinkle with a bit of sugar, then with some olive oil.
  3. Place in the oven and bake off for approx. 40 minutes.
    4. Serving suggestionServe with salt potatoes from the Canary Islands (see recipe).
    Tip!For a leaner version, remove the skin before preparing the chicken.
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    5. Rating: 3.67/5 (3 votes)
    • Rating 3.67/5
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