Seal the chicken thighs in a separate frying pan, skin side down initially (get this side nice and brown) this releases a lot of excess fat which you can drain away. Turn over after 5 minutes and seal both sides

In a large pan melt the coconut oil and add the onion, gently fry them off adding the mushrooms and the pepper after a minute . Add the carrots and soften for a 2 minutes on a medium heat. Put the thyme in for 1 minute before adding the tin of chopped tomatoes. If the mixture is too dry add a little water at any point.

Add the lemon juice and tomato puree, followed by the olives.

Take the sealed chicken and add to the sauce. Leave on the hob for 10 minutes. Check the seasoning and adjust as necessary. Add chicken and sauce in to an oven proof dish (preferably with a lid) at 180 for 45 minutes to an hour.

Serve with brown rice or Cauliflower rice.

You could substitute for chicken breast if you want to but it doesn’t work as well - the chicken thighs can have the bone in too it adds flavour and the meat will fall off the bone once cooked.