• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, C, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 8 chicken thigh fillets, trimmed

  3. 2 onions, thinly sliced

  4. 2 red capsicums, seeded, coarsely chopped

  5. 400g can crushed tomatoes

  6. 1 cup chicken stock cup dry sherry rind and juice

  7. 1 orange cup stuffed green olives cup chopped coriander coriander leaves, couscous (see tip) and green salad, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C.

  2. Heat half the olive oil in a large frying pan on high. Cook chicken for 4-5 minutes until browned all over. Transfer the chicken to a plate.

  3. Heat remaining olive oil in the same frying pan. Sauté 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. Top tips To make couscous, place 1½ cup couscous in a bowl and pour 1½ cup boiling water or chicken stock over it. Cover and stand for 5 minutes. Fluff with a fork before serving.


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