4 Chicken thighs (you can use breasts instead if desired)
Salt and pepper to taste
2T. Olive oil
1 sm. sweet onion
12 Black olives
12 Green olives
2 c. cherry tomatoes
1 T. capers, drained
Salt and pepper to taste
Fresh rosemary for garnish
Season the chicken with salt and pepper. Add olive oil to skillet and brown the chicken over medium-high heat. (this step may be omitted if you don’t want to heat up your kitchen). Put onion, olives, tomatoes and capers into pot. Stir to combine. Place the chicken on top of the mixture.
Cover and place in the Solavore Sport. Secure the lid, point at the sun and relax. Let it cook for about 2 hours. The chicken and tomatoes will release their juices and create an amazing sauce without adding any liquid. Season to taste with salt and pepper. Garnish with sprigs of fresh rosemary and serve immediately.
Hint: This chicken dish is delicious served over steaming rice so feel free to use your other pot to cook up some rice at the same time.