Chicken, Chickpea & Olive Bake

Created by our good friend, James Strawbridge, this colourful one-pot dish really packs a punch on the taste front.


2 free range chicken breasts, roughly diced
200g chopped tomato
200g Siciliana olives
150g drained chickpeas 
100ml white wine
12 vine cherry tomatoes
6-8 marinated artichoke hearts
1/2 fennel bulb, thinly sliced
4 cloves of garlic, roughly chopped
2 preserved lemons, thinly sliced
2 tbsp olive oil
1 tbsp paprika
2 tsp dried oregano
Sea salt and pepper
Handful of torn basil leaves


Preheat your oven to 200˚C and simply combine all ingredients apart from the basil leaves in a large cast iron skillet, roasting tray or casserole dish. Stir well and season with sea salt and cracked black pepper.

Roast in the oven for 20 mins and garnish with fresh basil. 

Serve with either cous cous, a sourdough roll to mop up the sauce or on a bed of steamed wild rice.

Why not try using hot pickled garlic, semi-dried tomatoes or finishing with feta cheese and wilted spinach for a twist on this rustic recipe.