INGREDIENTS
6
chicken thighs (skin on)
2 tbsp
extra virgin olive oil
2 cloves
garlic (crushed)
salt and freshly milled black pepper
1/2 tsp
red chilli flakes (or to taste)
14 1/2 oz
canned chopped tomatoes (400g)
6 oz
pitted black olives (175g)
1 tbsp
capers (rinsed and drained)
1 tbsp
chopped fresh basil (I used basil in a tube as no fresh available)
3/4 cup
water (190 mls)