Prep: 20mins Cook: 60mins Serves: 4-6
A deliciously simple dish that’s super fast to prepare and pairs beautifully with your rice of choice. If you’re looking for a great low-carb rice option, there’s an easy cauliflower rice recipe on our website.
Ingredients
Shortening of preference for frying
(butter, coconut oil, extra virgin olive oil, ghee, lard)
1 small onion, finely chopped
150g bacon, finely chopped
4 cloves garlic, crushed
400g can crushed/diced tomatoes
2 tblsp tomato paste
Salt and pepper to taste
8 boneless chicken thighs (approx. 800g)
3 spring onion stalks, green ends chopped
Olive oil
Chicken salt
Method
Preheat oven to 180°C and grease a 33cm x 22cm
rectangular baking dish.
- Heat medium size frypan with shortening then fry onion until soft. Add chopped bacon and garlic and fry until browned.
- Turn frypan down to low and add tin of tomatoes, tomato paste and seasoning. Simmer for two minutes then pour
into baking dish. - Place chicken thighs flat in baking dish on top of tomato mixture skin side up. If thighs are large, roll the ends together so they curl in the dish skin side up.
- Drizzle thighs with olive oil and rub into skin. Sprinkle chicken salt on skin.
- Bake in preheated oven for 50-60 minutes or until chicken is completely cooked through.
- Remove from oven and sprinkle with chopped spring onion.
- To serve, spoon tomato bacon sauce over rice of choice then rest chicken thigh on top.
As published in Peninsula Kids – Autumn 2025
