2 tbsp olive oil
1 tbsp garlic infused oil
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear golden syrup
100g pitted green and black olives with herbs
2 tbsp capers
small bunch flat-leaf parsley, roughly chopped
rice, to serve
400g gluten free pasta, cooked according to the packet instructions
200g grated Parmesan
Serves - 4
Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the chicken and cook for a few mins each side until golden.
Add the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened.
Reduced heat, and stir through the cooked gluten free pasta, and ensure the pasta is hot. Top with Parmesan and serve.
Recipe adapted from: Good Food