Ingredients

• 4 chicken thighs
• 65 ml cake flour
• 2 eggs, beaten
• 250 ml (1 cup) Hinds Southern Coating Original
• oil for frying
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1 red pepper, seeded and sliced
• 1 x 400 g can Rhodes Quality Tomato Italian Style
• 250 ml (1 cup) chicken stock
• 8 olives
• 10 ml (2 tsp) capers
• 65 ml fresh basil, chopped
• salt and freshly cracked black pepper

Method

1. Toss the chicken pieces in the flour and shake off any excess.
2. Dip the chicken in the egg and then toss in the Hinds Southern Coating until evenly coated.
3. Add little oil to a have bottom pan and bring to the heat.
4. Fry the chicken pieces on both sides until golden and crispy.
5. Set aside on paper towel to remove excess oil.
6. In the same pan, fry the onion until softened.
7. Add the garlic and the red pepper and fry for a few minutes more.
8. Add the Rhodes Quality Tomato Italian Style and the chicken stock and bring the sauce to the boil.
9. Return the chicken to the pan and simmer until the chicken is cooked through.
10. Stir in the olives, capers and the basil and heat through.
11. Season to taste and serve.