Although the cook time for this recipe is quite long, the super simple preparation and rich caramelised flavour of a slow cook time definitely makes up for it! And once it is prepped, you can just leave it alone until it’s ready.
I would have happily added green olives to the sauce as well but my partner does not like them at all. If you do decide to add them, just hold back on the salt when you season at the end.
Time to prepare: 1 hour 10 cook time, 5 minute prep
Difficulty level: Easy
- 2 organic chicken legs (both thigh and drumstick, without the skin)
- 1 large white onion (or 2 small), chopped
- 2 cloves garlic, crushed
- Chopped chilli (around a teaspoon from frozen)
- 1 jar passata
- Dried basil
- Salt and pepper
- Preheat the oven to around 200 degrees celcius
- In a large frying pan, fry the chopped onion in some coconut oil until softened
- Add the garlic and chilli and make some space in the middle of the pan for your chicken
- Season your chicken with salt and pepper
- Add to the pan and sear the chicken legs for a couple of minutes on each side just to create a slight golden brown skin
- Add the passata and season with some dried basil, paprika, salt and pepper
- Place the onions, garlic, passata and seared chicken legs into an ovenproof dish. I used a small pyrex so that everything stayed close together and that way the chicken legs would sit in the sauce.
- Cover with either a lid or some foil and greaseproof paper and bake in the oven for around 1 hour – the onions will have caramelised, the chicken juices will have mixed with the tomato sauce and the juices of the chicken should run clear
- Serve with your favourite greens or gluten free pasta. I chose grated courgette to soak up the sauce.
- Instead of passata you can use jarred chopped tomatoes or even fresh ones for a chunkier sauce.
- When cooking meat on the bone, a longer cook time makes for more succulent meat which is why it’s best to bake these legs for a longer time
- If you are covering your tray with aluminium foil instead of a lid, it is advisable to use a layer of greaseproof paper between the food and the foil to protect the food from some of the exposure to the metal toxins released when heated