Print Options:

Chicken Casserole with Tomatoes & Olives

[adrotate group="2"] [adrotate group="4"]

Chicken casserole with tomatoes and olives baked with juicy tomatoes and briny olives in a savory, comforting dish.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 75 mins Total Time: 1 hr 45 mins
Cooking Temp 186  C
Servings 4
Best Season Suitable throughout the year
Ingredients
    Main:
  • 8 Chicken Boneless Thighs
  • 4 Spring Onions (sliced)
  • 3 Cloves Garlic (minced)
  • 1 Cup Chicken Stock
  • 1 Jar Verdure Barilla Sauce
  • ¼ Cup Parsley (Chopped)
  • Pitted Green Olives
  • 2 Bay Leaves
    • Chicken Seasoning:
  • 1 Tsp Coriander (Ground)
  • 1 Tsp Cumin (Ground)
  • ¾ Tsp Turmeric
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • Salt & pepper
Method

  1. Mix all ingredients for Chicken Seasoning together in a small bowl.

  2. Lay the chicken thighs flat, skin side up and sprinkle all over with the seasoning and fold again.

  3. Heat a little olive oil in a pan and brown the chicken from both sides. Remove and set aside.

  4. To the same pan saute the spring onions until they start to soften. Add the garlic and chopped parsley and cook for 1-2 minutes until fragrant.

  5. Add the Barilla sauce, chicken stock, bay leaves, 1 teaspoon of the remaining seasoning and olives. Bring to boil and remove from heat.

  6. Spoon some of the sauce to cover the base of a casserole dish. Place the chicken pieces in the dish and continue to cover the chicken with the remaining sauce.

  7. Cover with foil and bake in oven 190C/375F for 1 hour. Uncover and bake for a further 15 minutes.

  8. Serve and enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/chicken-casserole-with-tomatoes-olives/