Cooking time: 15 minutes
8 chicken thighs, boned
3tbsp green olives
salad leaves (rocket, watercress, lamb lettuce)
1 red onion cut in half, then sliced
6 basil leaves
extra virgin olive oil
1 clove of garlic, crushed
Good enough to eat in the restaurant, but quick and easy to prepare at home, another tasty recipe from chef Toby Welfare of The Cloudberry in Cranbrook
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