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Mediterranean Chicken Casserole

  • Serves: 6 | Prep time: 15 minutes | Cook time: 2 hours  
Ingredients
  • 1 kg  chicken breast
  • 2 tablespoons extra virgin olive oil
  • 1 brown or red onion, diced
  • 1 red capsicum, thinly sliced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme (fresh or dried)
  • 500 g passata
  • 250 mL salt reduced chicken stock
  • Juice of 1 lemon
  • 200 g can chickpeas, drained and rinsed (optional)
  • 1 cup pitted olives
  • 1 cup marinated artichokes, drained
  • 1 cup cherry tomatoes, halved
  • Salt and pepper, to taste
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water
Methods
  1. Preheat oven to 180°C fan-forced.
  2. Season the chicken with salt and pepper.
  3. Heat 1 tablespoon oil in a large ovenproof pan over medium heat. Add the chicken and cook until browned on both sides. Remove and set aside.
  4. Add remaining olive oil to the pan. Add onion, garlic and capsicum. Cook, stirring, until softened.
  5. Add zucchini, oregano and thyme. Stir until fragrant.
  6. Pour in the passata and chicken stock. Stir through the lemon juice and chickpeas.
  7. Return the chicken to the pan, nestling it into the sauce.
  8. Add olives, artichokes and cherry tomatoes around the chicken. Ensure the chicken is mostly covered in liquid. Add extra stock or water if needed.
  9. Bring to a simmer, then transfer to the oven. Cook for 2 hours, or until the chicken is cooked through and tender enough to fall apart.

 

 

Notes
  • This casserole tastes even better the next day, making it great for meal prep.
  • Serve with brown rice, mashed potato, couscous or crusty bread.
  • You can add extra vegetables such as eggplant, mushrooms or spinach.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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