Mediterranean Chicken Casserole

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  600g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Chicken stock

  Soup, home-prepared

  250g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Pitted Kalamata Olives

  Erato

  25 olives or 75g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Feta cheese

  200g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Preheat your oven to 180 degrees C (355 F).
2. Trim excess fat from the chicken thighs and cut them into roughly 3 cm (1-inch cubes).
3. Pat the chicken dry with paper towels. This will help to form a brown crust when seared. Season the chicken cubes with sea salt and freshly ground black pepper.
4. Heat the olive oil, over high heat, in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. The oil should not smoke. You will notice that the oil is hot and ready to use when it begins to shimmer.
5. Add half the chicken to the pan. Brown for several minutes on all sides. See Note 5.
6. Remove the chicken to a plate and set it aside. Repeat with the remaining chicken.
7. Turn the heat down to low. Add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn't burn.
8. Return the cooked chicken, including any juices, to the pan.Add the tomatoes, stock, dried oregano, basil and chilli flakes (if using). Stir well to de-glaze the pan and release the browned pieces into the sauce.
9. Bring to a simmer and add the zucchini and capsicum, stir well, cover and place in the preheated oven.
10. Cook for 30-40 minutes until the chicken and vegetables are cooked.
11. Remove from the oven, add the olives and chopped parsley. See Note 6.
12. Check that the seasoning is to your taste, adding additional salt, pepper or chilli flakes if necessary. If you are topping with feta, it will add saltiness.Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.Add some extra chopped parsley and crumbled feta (if using) just before serving.
13. Recipe by: Alexandra (source: https://itsnotcomplicatedrecipes.com/mediterranean-chicken-casserole/)

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