Directions

• In a large heavy set pan, heat up a few tablespoons of olive oil, throw in coriander seeds, dried oregano, garlic salt, onion salt, salt, pepper and chilli flakes. Cooking the dry herbs in the pan, intensifies their flavour and fills the room with the most amazing aroma.
• Next up throw in all your veggies, sauce then add a jar of passata, bring to the boil then reduce to a simmer.
• In another pan, add the same combination of dried herbs then brown your chicken thighs. I like to cut the chicken thighs into thirds just to make them go a little further in the bake. Once each side is golden brown transfer them into a large baking dish. Add your vegetables then cover with another jar of passata. Top with fresh grated cheese of your choice, more salt and pepper and some fresh basil then bake in the oven at 180 for about half an hour.
• Serve with polenta, pasta or rice for a grate family dish that will sure to please everyone.