Chicken Tomato One Pot Bake
10 Chicken Legs
5 Chicken Thighs
2 Large Red Onions, sliced
3cm Piece of Ginger Grated
2 Garlic Cloves, finely chopped
6 Tomatoes, Chopped
2 Tablespoons Tomato Paste
1 Jar Passata
1 Cup Filtered Water
2 Dried Chillies
2 Tablespoons Dried Thyme
1 Bunch Parsley, finely chopped
Himalayan Pink Salt and Freshly Cracked Black Pepper
1. Preheat oven to 180C.
2. In a large oven proof dish (with a lid, required later) heat a drizzle of olive oil over medium high heat. Add garlic, ginger and onions and sauté for 2 minutes.
3. Add all other ingredients except the chicken, stir and bring the sauce to a boil. Once boiled take off the heat, add the chicken making sure it is covered by the sauce.
4. Place the lid on the dish, put in the oven and cook for 2 hours until chicken is cooked through and falling off the chicken bones.
5. Serve with rice, quinoa or sweet potato mash.