You will need:
• 8 chicken thighs, on the bone
• 1 tin of chopped tomatoes
• Olive oil
• 1 small onion, chopped
• 1 teaspoon crushed garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried chili
• Pinch of sugar
• Salt and pepper
• 1 head cauliflower, chopped
• 1 small punnet of Brussel Sprouts, halved


1. Pre-heat the oven to 180 degrees Celsius.

2. Start by making the sauce: heat some olive oil in a saucepan and add the onion and garlic. Cook until softened.

3. Add the tinned tomatoes, oregano, chili, salt, pepper and sugar. Let the sauce simmer for about 10 minutes until it thickens.

4. Remove the sauce from the heat, place in a bowl and set aside. In the same pot heat some more olive oil and brown the chicken pieces for a few minutes on each side.

5. In the bottom of a large baking dish, place the cauliflower and Brussel sprouts. On top of this place the chicken pieces, and cover with the sauce. Make sure everything is coated in the sauce as much as possible.

6. Cook for about 40 minutes, until the chicken is cooked. Serve and enjoy!