Chicken Casserole with Olives and Tomatoes

Print Recipe
Chicken Casserole with Olives and Tomatoes
Course Main Dish
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
  • 8 Chicken Thighs
  • 30 ml Oil
  • 1 Large Onion Finely Chopped
  • 2 Garlic Cloves Finely Sliced
  • 20 ml Steak & Chops Spice We like Robertsons
  • 10 ml Mixed Herbs We like Robertsons
  • 5 ml Coarse Black Pepper We like Robertsons
  • 30 ml Sundried Tomato Paste
  • 2 Tins Chopped Tomatoes
  • 15 ml Honey
  • 1 Bunch Flat Leaf Parsley Roughly Chopped
Course Main Dish
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
  • 8 Chicken Thighs
  • 30 ml Oil
  • 1 Large Onion Finely Chopped
  • 2 Garlic Cloves Finely Sliced
  • 20 ml Steak & Chops Spice We like Robertsons
  • 10 ml Mixed Herbs We like Robertsons
  • 5 ml Coarse Black Pepper We like Robertsons
  • 30 ml Sundried Tomato Paste
  • 2 Tins Chopped Tomatoes
  • 15 ml Honey
  • 1 Bunch Flat Leaf Parsley Roughly Chopped
Instructions
  1. Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and garlic and cook for a few mins.
  2. Remove the onion and garlic from the pan and set aside on a plate.
  3. Turn up the heat, add the chicken and cook for a few mins each side until golden.
  4. Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.