Mediterranean style chicken casserole with olives

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Mediterranean style chicken casserole with olives

This light, dairy free Mediterranean chicken recipe has a burst of fresh zingy lemon through the flavoursome spices and olives. It’s simple to make and great to share with family and friends.

SERVES: 4-6 PREP TIME: 20 mins (+ 2 hours in fridge) COOK TIME: 60-80mins

Ingredients

  • ¼ teaspoon ground black pepper
  • 1 dessert spoon ground coriander
  • 1 teaspoon ground turmeric
  • ½-1 teaspoon chilli powder, to taste
  • 6-8 boneless chicken thighs, skin removed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • Juice of ½ a lemon
  • 1½ tablespoons olive oil
  • 250ml boiling water or gluten and yeast free stock.
  • ½ fresh lemon, cut into quarters
  • 100g kalamata olives, rinsed, pitted and loosely chopped
  • 2 tablespoons fresh coriander, loosely chopped

Method

  1. In a plastic bag add the pepper, coriander, turmeric and chilli powder; place the chicken inside and gently roll until all the pieces are well coated.
  2. Place the coated chicken pieces into a casserole dish and add the onion, crushed garlic, lemon juice and olive oil. Cover and place in the fridge for a minimum of 2 hours.
  3. When ready to cook, pre-heat the oven to 170oC.
  4. Add the water/stock, chopped lemon and olives to the casserole.
  5. Place in the oven and cook for 60 minutes or until the chicken is cooked through.
  6. Sprinkle over the fresh coriander and serve.

Inspiration

  • Serve with fresh green vegetables or a salad
  • The more you make this recipe the more fun you can have mixing up the spices you use
  • Any left over juices can be whizzed up as a nourishing soup for the next day

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  



Filed under

Gluten freeDairy free

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    Photography: Lee Green