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Mediterranean chicken & quinoa casserole
INGREDIENTS
- 8 chicken thighs, skinless
- 1 cup quinoa (or brown rice)
- 1 onion, finely chopped
- 1 yellow pepper, chopped into blocks
- 2 garlic cloves, crushed
- 1 tin tomatoes, chopped
- 12 black olives, halved
- 1 tsp dried oregano
- 150ml homemade, free range chicken stock 1 orange zest and juice
- 5 sprigs parsley, finely chopped
- Large pinch salt
METHOD
Preheat the oven to 180°C.
In a large casserole dish, spread the raw quinoa or rice at the bottom.
Season the chicken thighs lightly and place on top of the rice or quinoa.
Top with the vegetables, olives and oregano and pour over the stock, orange juice and zest.
Cover and bake for about 30 to 40 minutes for quinoa and up to 1 hour for brown rice. Remove the lid and bake open for the last 10 to 15 minutes, unless the casserole is already dry.
Sprinkle with chopped parsley and serve.
Serves: 4-6, Preparation time: 20min, Cooking time: 1hr
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