Chicken Casserole
Preparation time:
Cooking time:
Serves: 4
Ingredients:
- 8 chicken thighs
- 30 ml Safari Organic White Wine Vinegar
- 1 clove garlic, crushed
- 5 ml salt
- 5 ml dried origanum
- 60 ml olive oil
- 2 onions, halved and quartered
- 1 red pepper sliced
- 1 yellow pepper sliced
- 250 ml green olives
- 45 ml Safari Organic White Wine Vinegar
- 250 ml chicken stock
- 15 ml freshly chopped origanum
- Salt and freshly ground black pepper to taste
Method:
- Preheat the oven to 180 ◦C.
- Combine the vinegar, garlic, salt, origanum and 30 ml of the oil in a large bowl. Add the chicken thighs and rub
the seasoning into the chicken until evenly coated. - Cover and leave to stand for about 2 hours.
- Heat the oil in a pan suitable for use in the oven. Fry the chicken, skin side down first, until golden and then turn
over. - Fry for 5 minutes. Remove from pan and set aside. In the same pan, fry the onions and peppers until the onions are
transparent. - Return the chicken to the pan. Scatter the olives on top.
- Mix the vinegar, stock, origanum and seasoning to taste together and pour over the chicken. Bake for 30 minutes or
until the chicken is cooked. - Serve with rice, couscous or pasta.
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