date:Sep 10, 2013
Ingredients
1.2kg chicken thigh fillets, trimmed
2 tablespoons olive oil
1 brown onion, halved, roughly chopped
2 garlic cloves, sliced
400g can diced tomatoes
1 small lemon, sliced
1 tablespoon brown sugar
2 teaspoons fresh oregano leaves
1 cup (180g) pitted kalamata olives
Method
1. Season chicken with salt and pepper. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove to a plate.
2. Add onion and ga