- 2 tsp olive oil
- 4 skinless chicken fillets
- 1 onion, chopped
- 1 tsp chopped fresh/ ½ tsp dried thyme
- 1 large clove garlic, crushed
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- Pinch of ground clove
- 425/14oz tinned pineapple slices in natural juice, drained
- 200g/7oz tinned tomatoes
- 90ml/3fl oz. red wine
- Salt and pepper
Preheat the oven to 170 °C/325 °F/gas mark 3
Heat the oil and fry the chicken gently on both sides for 3 minutes, stirring to avoid sticking. Transfer to another dish.
Now add the onion and thyme to the pan and sauté gently until soft. Add the garlic, ginger, cinnamon and cloves and cook for 2 – 3 minutes.
Chop the pineapple and mix with the tinned tomatoes, wine and seasoning. Add to the mixture in the pan and cook gently for 2 – 3 minutes.
Place some of the mixture in an ovenproof dish, slice the chicken and place on the top, followed by the remaining mixture.
Cover and bake for approximately 40 minutes.