Instructions

1. Lay the chicken thighs on a large chopping boards and season with salt and pepper.
2. Put the stuffing ingredients into a small food processor and whiz until you get a coarse, sticky paste. Taste and adjust the seasoning.
3. Put a a spoonful of this mixture in the middle of the chicken thighs and carefully roll them up. Secure them with mini stainless steel poultry pins.
4. Heat 2 Tbsp. olive oil in a casserole dish and brown the chicken all over, then set them aside.
5. Thinly slice the onion & red pepper.
6. Heat the oil in the casserole dish and add the sliced onion & pepper. Cook over low heat, then add the garlic, stir for a few seconds and add the vinegar. Deglaze the dish, then add the tomato purée and herbs. Add the red pepper and pour over the tinned tomatoes and stock. Using a wooden spoon, break up the tomatoes. Add any remaining tapenade. Put a lid on and gently cook for 10 minutes, then add the chicken and cook for another 20 minutes or so, until you get a thick sauce. Taste, adjust the seasoning if needed.
7. Stir in the olives and parsley.
8. Serve with pine nuts scattered on top.