Sizzling Chicken Ragu with Lemon-Caper and rosemary

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and roast the chicken until deeply colored.
3. Add the aromatics with the fresh basil and cherry tomatoes; cook until fragrant and just tender.
4. Build the lemon caper sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.