Mary Berry Mediterranean Chicken Thighs

The first time I made these, I was far too confident. I tossed everything into the pan like a Mediterranean goddess and popped it in the oven—no tasting, no tweaking, just vibes. Big mistake. The sauce came out oddly flat, the aubergine was still spongy, and I completely forgot the cheese topping. Tragic.

But once I got it right, Oh, it became one of those dinners—low effort, big flavour, zero leftovers. The kind of meal that makes you feel like you know what you’re doing, even if your kitchen looks like a tornado hit a tapas bar.

Let me show you how I fixed it—and why this version’s worth your time.

WHY THIS ONE WORKS SO WELL

The secret here, Layering the flavours properly. Most Mediterranean-style chicken recipes rush the veg or toss in raw ingredients all at once. But Mary’s got it right—browning the chicken, crisping the chorizo, softening the veg before adding the sauce gives this dish real depth.

Also, the cheese topping isn’t just a garnish—it balances the acidity of the tomato base. I tried skipping it once (lactose denial), and it just wasn’t the same. Even a light grating makes a difference.

INGREDIENTS + WHY THEY MATTER

• Chicken thighs – Juicy, forgiving, and stay tender after baking. I tried breast once—bone dry. Never again.
• Chorizo – Adds smoky, spicy richness. Don’t skimp here; it flavours the entire sauce.
• Aubergine – Soaks up all the goodness. Slice thinly or it stays tough.
• Red pepper – Sweetness and colour. Crucial for balancing the acidity.
• Passata + tomato purée – Gives you a thick, rich base. Don’t swap for chopped tomatoes unless you want soup.
• Light muscovado sugar – This tiny spoonful rounds everything out. I forgot it once—it made the sauce weirdly sharp.
• Parmesan + Cheddar – That savoury, salty crust on top is magic. Skip it and you’ll regret it.
• Black olives – For little pops of briny goodness. I use Kalamata when I’m feeling fancy.

WANT TO CHANGE IT UP

• Dairy-Free: Skip the cheese topping or use a vegan alternative—I’ve tested Violife and it melts fairly well.
• Vegetable Swap: Courgette works in place of aubergine, but add it later or it’ll mush.
• Heat it up: Add a pinch of chilli flakes with the garlic if you want a bit more bite.
• No chorizo: Try pancetta, but note it’ll lose the smoky depth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Aubergine stayed chewy	Sliced too thick / not cooked enough	Slice thinner and give it 5 extra mins
Sauce was too sharp	Skipped the sugar	Always add the sugar—balances the acid
Chicken dried out	Used breast instead of thigh	Stick to thighs—they hold moisture better
Cheese slid off the top	Didn’t bake uncovered	Remove lid before final 10 minutes

HOW TO MAKE MARY BERRY’S MEDITERRANEAN CHICKEN THIGHS

1. Preheat your oven to 180°C/160°C fan/Gas 4 (350°F/325°F fan).
2. In a deep ovenproof pan, heat the olive oil and brown the chicken thighs for 2 minutes per side until golden. Do this in batches—don’t crowd them.
3. Set chicken aside. In the same pan, fry the chorizo until crisp—about 5 minutes. Remove and set aside with the chicken.
4. Add the onions, aubergine, red pepper, and garlic to the pan. Cook over high heat for a few minutes until softened.
5. Stir in the passata, tomato purée, sugar, salt, and pepper. Bring to a gentle boil.
6. Return the chicken, chorizo, and olives to the pan. Cover, bring to a simmer, then bake for 30 minutes.
7. Remove the lid, scatter cheeses on top, and return to the oven for another 10 minutes—until bubbly and golden.

TIPS FROM MY KITCHEN

• I use a shallow cast iron pan—it gives a better crust on the chicken and can go straight into the oven.
• If you’re tight on time, slice your aubergine super thin—it softens faster.
• Leftover sauce? I freeze it and use it on pasta with extra olives.
• If your chorizo throws off a lot of oil, scoop a bit out before adding veg—it can overwhelm.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Freeze portions for up to 2 months. Defrost overnight in the fridge.
• Reheat: Oven is best—cover with foil and bake at 180°C for 15–20 mins.
• Serve with: Crusty bread, couscous, or even over creamy mash. And a glass of red, obviously.

FREQUENTLY ASKED QUESTIONS

Q: Can I use skin-on chicken thighs?
A: You can, but I found the skin turns soggy under the sauce. Better to remove it or crisp separately.

Q: Is it spicy?
A: Mildly, thanks to the chorizo. If you’re spice-sensitive, use a milder sausage.

Q: Can I cook this ahead of time?
A: Absolutely. It actually tastes better the next day once the flavours settle.

Q: What can I use instead of olives?
A: Capers work in a pinch, or just leave them out. The dish is rich enough without them.

More Mary Berry Recipe:

• Mary Berry Chilli Burgers
• Mary Berry Spinach Quiche
• Mary Berry Frittata
• Mary Berry Meatballs in Tomato And Basil Sauce
• Mary Berry Chicken and Asparagus Fricassee