8 chicken thigh cutlets, skin on
1 tsp dried chilli flakes
1 tsp ground cumin
1 onion, thinly sliced
1 tbsp crushed garlic
1 tbsp grated ginger
3 anchovy fillets, drained, finely chopped
1 cup white wine
500 g jar tomato pasta sauce with basil
1 cup pitted Kalamata olives
- Heat 1 tablespoon olive oil in a large, deep frying pan over high heat. Sprinkle the chicken with the chilli flakes and cumin. Add half of the chicken to the pan and cook, turning occasionally, for 5 min, until golden brown. Transfer to a plate then repeat with remaining chicken. Set aside.
- Reduce heat to medium, drain excess fat from the pan and add onion, cook for 5 min. Add the garlic, ginger and anchovy fillets and cook for 1 min. Add the wine and allow to bubble up, cook for 2 min. Add the pasta sauce and ¼ cup water. Stir to combine.
- Return all chicken and any juices to pan. Turn to coat. Reduce heat to low, cover and cook, turning occasionally, for 30-35 min or until chicken is cooked through. Add the olives and season to taste. Serve with mashed potato and peas and garnish with fresh basil or oregano leaves.