8 corn-fed boneless chicken thighs, skin on
For the tapenade:
2 large garlic cloves
3 tbsp chopped capers
6 anchovy fillets in oil
250g pitted black olives, preferably dry preserved
4 tbsp extra-virgin olive oil
For the roast tomato sauce:
300g plum tomatoes, quartered
2 cloves garlic, peeled
2 tbsp extra-virgin olive oil
2 tbsp tomato puree
2 tsp caster sugar
Salt and pepper
Preheat the oven to 180C. To make the tapenade place two large garlic cloves, 3 tbsp chopped capers, six anchovy fillets in oil, 250g pitted black olives and
4 tbsp extra-virgin olive oil into a small food processor or blender and process until smooth, scraping down the sides to ensure an even mixture.
Unfurl each chicken thigh skin side down and spread a teaspoon of tapenade over the meat.
Roll up each thigh and secure with butcher's string or a couple of toothpicks. Place the thighs snugly together in an ovenproof dish and brush with a little more olive oil.
Season with black pepper.
Cut the tomatoes into quarters and place in an ovenproof dish, tuck the garlic in between the tomatoes. Whisk together the olive oil, tomato puree and caster sugar and pour over the tomatoes, turning to coat in the mixture
Season with salt and pepper. Place the chicken on the middle shelf of the oven and the tomatoes on the shelf below and roast for 45 minutes.
Remove the chicken and tomatoes from the oven. Tent the chicken with foil to keep warm while you finish the sauce.
Tip the roasted tomatoes into a blender or food processor and pulse until smooth.
Spoon some of the sauce into the centre of four warmed plates and top with two thighs per person. Serve with steamed green beans and sautéed potatoes.