Sunday, 22 June 2014

Mediterranean Chicken

Another recipe that works well for a family dinner or a crowd, just increase the quantities and use a bigger dish. It is important to use shallow layers in a large dish if you want the chicken to develop a nice golden colour. The juices and  flavour drip down through the beans and vegetables. It can also be made by mixing all the ingredients together and cooked in a casserole dish or deep baking dish. If cooked that way sprinkle fresh breadcrumbs over the top, dot with butter or herb butter and bake to make a crispy topping.

Mediterranean Chicken

1 tablespoon lemon olive oil or other
1 -2 tins cannellini beans, drained and rinsed
1 tin chopped tomatoes
1 kg chicken thighs, cut in halves
10 sprigs fresh thyme or ¼ tsp dried
A few sprigs of oregano or ¼ teaspoon dried
Vegetable Mix*
1 onion, diced
1 red capsicum, chopped
1 stick celery, diced
1 eggplant, diced
1 carrot
1 zucchini, diced
4 cloves garlic ,crushed

*Vary the vegetables to suit 

Chopped parsley to serve

Preheat oven to 200 dec C.
Use a shallow baking dish or lasagne dish.
Put oil, onion, garlic and beans in the base of the dish.
Spread chopped vegetables over the beans, scatter thyme and oregano over the vegetables.
Pour chopped tomatoes over the vegetables.
Place chicken thigh pieces on top.
Bake in hot oven until chicken is cooked and golden brown.

Serve with rice/buttered pasta/crusty bread and some steamed green vegetables or salad.

No comments:

Post a Comment