1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

   1. Onion: peel and finely chop. 2. Garlic: peel and mince. 3. Tomatoes: wash and chop. 4. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until softened. 5. Stir in garlic (if using), cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant. 6. Pour in the chopped tomatoes, stir, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. 7. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks remain runny. 8. Sprinkle with fresh parsley or cilantro if desired. Serve with warm crusty bread or pita.