Poultry with Capsicums and Anchovy
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 red peppers (halved and deseeded)
- 8 cherry Tomatoes
- 8 Anchovy fillet
- ⅔ cup extra virgin olive oil
- 4 Chicken breasts (skin on)
- 2 Tbsps olive oil
- ⅔ cup tomato passata
- 1 clove garlic cloves (crushed)
Product recommendation
Cheesy Stuffed Peppers
Add a chunk of mozzarella to the pepper for the last 10 minutes
Preparation steps
1.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
2.
Sit the halved peppers in a roasting tin, then fill the cavities with tomatoes, tucking the anchovies underneath them and a good drizzle of oil. Roast in the oven for 30-40 minutes until the peppers are tender and collapsing.
3.
Meanwhile roast the chicken alongside for the last 20 minutes, drizzled with oil and seasoned.
4.
Heat the passata in a small pan with the garlic and season.
5.
Serve the halved roasted peppers on a plate, slice the chicken and arrange alongside then spoon the sauce around.
