Chicken with tomato and capers

Under R85

• Serves 4 as a light meal

Preparation: 10 minutes

• Cooking time: 15 minutes

• 4 chicken breast fillets

• 30ml olive oil

• 2 garlic cloves, finely chopped

• 1 red chilli, chopped (or to taste)

• 15ml capers

• 1 tin (400g) cherry tomatoes

• 3ml sugar

• 8 fresh basil leaves, torn

• 1 long baguette

1 Using a sharp knife, make a few incisions in each chicken breast without cutting all the way through. Rub the meat well with half of the olive oil and season to taste with salt and black pepper.

2 Heat up a heavy-bottomed pan and fry the chicken, cut side first, for a few minutes until golden-brown. Don’t turn the meat over too soon, give it a chance to brown. Turn the chicken over and fry the other side until golden-brown as well.

3 Stir the garlic, chilli and capers and the rest of the oil into the pan and fry together for a minute or two until fragrant. Add the tomatoes and sugar, cover and reduce the heat slightly. Let the chicken simmer in the sauce until cooked through (about 5 minutes). Sprinkle with the basil and serve with fresh bread.

For a quick pasta dish, stir the saucy chicken through spaghetti.