Chicken Breast with Cherry Tomatoes
There is a really progressive, family run farm in St. Lucia who produce delicious organic fruit and veg. I bought these beautiful cherry tomatoes from their “Plant Grow Eat’ table last week and knew I wanted to capture their amazing flavour in a recipe.
1 kg chicken breasts cut into chunks
3 small-ish green sweet peppers (mine were home grown), chopped
2 medium onions finely chopped
3 large cloves of garlic
300g cherry tomatoes
65g green olives
A handful of basil (home grown)
4 tblsp olive oil
salt and pepper
Heat 2 tblsp of the oil in a large deep-sided frying pan. Soften the onions, and add the garlic, peppers and tomatoes. Let simmer for 5 minutes and then add the basil and olives. Let this sauce bubbles gently together for about 10 minutes.
Meanwhile, heat the remaining oil in a large frying pan and brown the chicken chunks as fast as you can. The idea here is to give them some colour without cooking them through. Once you have achieved this, tip them into your tomato sauce including all the juices that will have sprung from the chicken.
Season with salt and freshly grated pepper.
This can be served on a bed of Quinoa, Faro or if you like some fresh pasta.