Name: Spanish chicken and capsicum casserole
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 8 chicken thigh fillets, trimmed; 2 onions, thinly sliced; 2 red capsicums, seeded coarsely chopped; 400 gram can crushed tomatoes; 1 cup chicken stock; 1/4 cup dry sherry; rind and juice 1 orange; 3/4 cup stuffed green olives; 1/4 cup chopped coriander; coriander leaves, couscous (see tip) and green salad, to serve

Spanish chicken and capsicum casserole

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Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

2 tablespoon olive oil

8 chicken thigh fillets, trimmed

2 onions, thinly sliced

2 red capsicums, seeded coarsely chopped

400 gram can crushed tomatoes

1 cup chicken stock

1/4 cup dry sherry

rind and juice 1 orange

3/4 cup stuffed green olives

1/4 cup chopped coriander

coriander leaves, couscous (see tip) and green salad, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat half the olive oil in a large frying pan on high. Cook chicken for 1L5 minutes until browned all over. Transfer the chicken to a plate.

3.Heat remaining olive oil in the same frying pan. Saute onions and capsicums for 3-4 minutes, until onions are tender.

4.Return chicken to pan with tomatoes, stock, sherry, rind and juice. Bring to boil. Transfer to a large casserole dish.

5.Bake, covered, for 40 minutes. Uncover and bake a further 30 minutes until sauce thickens slightly.

6.Stir through olives and coriander. Season to taste. Sprinkle with coriander leaves. Serve with couscous and salad.

To make couscous, place 1 1/2 cups couscous in a bowl and pour 1 1/2 cups boiling water or chicken stock over it. Cover and stand for 5 minutes. Fluff with a fork before serving.
Note

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