I love chicken on the bone and you should too if you don’t already. This tomato olive chicken is just the perfect, easy go to recipe to make the juiciest, mouth watering recipe.
I found the larger green beans in the market called Baguio beans. Google them and you will recognize them, and now you know what to do with them! You can also use regular green beans, sugar snap peas, asparagus, peppers, mushrooms or anything else you feel like throwing into the mix!
This is one of the greatest things to pull together if you want something that everyone will love and need it fast! You can make the peppers up to 4 days in advance!
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
This dish is beyond refreshing! Feel free to substitute any fish, chicken, steak or tofu instead! If you can’t find fresh apricots, feel free to substitute them with mangoes, peaches or nectarines