Mediterranean chicken casserole
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 4-6 portions |
Ingredients
- large pinch salt
- 5 sprigs parsley, finely chopped
- 1 orange, zested and juiced
- 150 ml homemade, free range chicken stock
- 1 tsp dried oregano
- 12 black olives, halved
- 1 tin tomatoes, chopped
- 4 garlic cloves, crushed
- 1 yellow pepper, chopped into blocks
- 1/2 cup onion, finely chopped
- 1 cup quinoa (or brown rice)
- 8 chicken thighs, skinless
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Cooking Instructions
- Preheat the oven to 180°C.
- In a large casserole dish, spread the raw quinoa or rice at the bottom.
- Season the chicken thighs lightly and place on top of the rice.
- Top with the vegetables, olives and oregano and pour over the stock, orange juice and zest.
- Cover and bake for about 30-40minutes for quinoa and up to 1 hour for brown rice. Remove the lid and bake open for the last 10-15 minutes, unless the casserole is already dry.
- Sprinkle with chopped parsley and serve.
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