Chicken, tomato & herb casserole

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 400g can Italian diced tomatoes
• 125ml (1/2 cup) chicken stock
• 1/2 tsp caster sugar
• 2 tsp ground cumin
• 3/4 tsp ground sweet paprika
• Salt & ground black pepper
• 4 (about 200g each) single chicken breasts on the bone
• 20 (about 110g) kalamata olives
• 1/3 cup loosely packed fresh marjoram leaves, roughly chopped
• 1 tbs fresh thyme leaves
• 290g (1 1/2 cups) couscous
• 375ml (1 1/2 cups) boiling water

Method

1. Combine the tomatoes, stock and sugar in a 5cm deep, 2.5 litre (10 cup), heatproof microwave-safe dish. Cover with a lid or plastic wrap, and cook on High/800watts/100% for 10 minutes or until the sauce thickens.
2. Combine the cumin, paprika, salt and pepper in a small bowl. Place the chicken breasts on a large plate. Sprinkle the spice mixture over both sides of the chicken and use your fingertips to rub in. Add the chicken to the tomato mixture and turn to coat in the sauce. Cook, uncovered, on Medium/500watts/50%, turning the chicken halfway through cooking, for 15 minutes.
3. Add the olives, marjoram and thyme to the chicken mixture and stir gently to combine. Cook, uncovered, on Medium/500watts/50% for 2-3 minutes or until the chicken is cooked through and the olives are warm.
4. Meanwhile, place the couscous in a large heatproof bowl and pour the boiling water over while stirring with a fork. Cover with a plate or foil and set aside for 2-3 minutes or until all the liquid is absorbed. Use the fork to separate the grains. Serve the chicken casserole with the couscous.

Notes & tips

• You can use 4 (about 225g each) single chicken breast fillets, if preferred.

Source

Good Taste - April 2000, Page 87

Recipe by Janelle Bloom