Recipes MEDITERRANEAN CHICKEN CASSEROLE
MEDITERRANEAN CHICKEN CASSEROLE
When one thinks of the Mediterranean - one thinks...sparkling aqua oceans, skin slick with heat, dusty olive groves, endless sunshine and colourful fresh fare!
This dish seems to encapsulate all of that, and paired with a crisp Pinot Grigio and crispy ciabatta bread, you have yourself a summer weekend winner to inspire a get-together with friends and family.
- WHAT YOU WILL NEED -
- 8 free range chicken pieces (thighs and drumsticks)
- 1 sachet Cape Herb & Spice MEDITERRANEAN TOMATO
- large punnet baby tomatoes (400g)
- packet of black olives
- 3 medium red onions, peeled and quartered
- olive oil
- fresh basil
- METHOD -
Marinate the chicken in the Mediterranean Paste for at least an hour. Tumble the tomatoes into a large oven-proof casserole. Place the chicken on top and insert olives and onions in the spaces in-between. Drizzle generously with olive oil, cover and bake in a 150˚C oven for 30 minutes. Remove the cover and continue baking for a further 30-40 minutes until the chicken is fall-off-the-bone soft, golden and juicy. Garnish with a generous scattering of basil and serve right away with fresh, crusty ciabatta.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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