Recipe of the week
Try our delightful chicken casserole, perfect for spring!
Mediterranean Chicken Casserole with Capers, Lemon and Oregano
[Yield: 6 servings]
1 tablespoon sunflower oil
12 pieces of chicken on the bone
2 large onions chopped
2 large leeks, cleaned and sliced
1 x 400g punnet cherry tomatoes roasted in oven
100g pitted olives
3 tablespoon tomato purée
3 garlic cloves, crushed
2 large lemons, juiced and zested
50g tablespoon parsley
2 sprigs of thyme
1 heaped tablespoon dried oregano
1 Tbl ground cumin seeds toasted
1 Tbl ground coriander seeds toasted
2 large cinnamon sticks
900ml chicken stock
350ml white wine
Salt and pepper
Chopped parsley to garnish
Preheat the oven at 180C.
Melt the butter with the oil in a large oven dish or pot (no plastic handles). When the butter is foaming, add the chicken pieces, and cook for 10-12 minutes until browned all over. Lift out and drain.
Add the onion and leeks, and cook over a medium-high heat for about 8 minutes until browned all over. Lift out and drain on paper towels. Spoon off all but 1-table- spoon of the fat from the casserole. Add the flour and cook, stirring, for 3-5 minutes until lightly browned.
Lower the heat and blend in the stock, stirring until well combined. Add the olives, capers, lemon juice and zest, tomato purée, garlic, parsley, thyme, oregano, cumin, coriander, saffron and cinnamon, salt and pepper to taste.
Return the onion, leeks and chicken to the casserole and bring to a boil. Cover and cook in oven for 1 hour. To test the chicken: insert a skewer into the thigh – the juices will run clear when the chicken is cooked. Garnish each serving with chopped parsley and roasted cherry tomatoes.