Flavoured with all the best salty things; olives, capers and anchovies, this simple chicken traybake is cooked in a rich tomato sauce and finished off with oozy mozzarella. It’s super easy to make and great with pasta, rice, couscous or just a green salad. You can chuck everything into a baking tin and shove it into the oven, but I like to brown the chicken first and give the flavour of the anchovies and garlic time to marry in the pan before going into the sauce. If you love anchovies, bung in six and if you’re not sure, start with four. Enjoy.
- Preheat the oven to 180 fan. Heat half the oil in a non-stick pan over a medium heat and brown the chicken for 3-4 minutes a side. Place into a snug baking tin.
- Heat the remaining oil in the pan and add the garlic and anchovies. Stir-fry for about minute or until the anchovies have melted. Chuck in the capers, olives, chilli flakes, tomatoes and a good pinch of salt. Mix well.
- Pour the sauce over the chicken and rip the mozzarella up over the top. Roast for 20-25 minutes or until the chicken is cooked through and tender. Scatter over the parsley and serve immediately.
4 tbsp olive oil
4 chicken breasts
4 cloves garlic sliced
4-6 anchovy fillets in oil
2 tbsp drained capers
80g pitted olives
2 tsp chilli flakes
1 tin chopped tomatoes
240g pack of mozzarella, drained
A handful of roughly chopped parsley leaves