Chicken, Pepper And Olive Casserole - cooking recipe

Ingredients

2 tbsp olive oil
8 None chicken thigh, trimmed
2 None onions, peeled and thinly sliced
2 None red peppers, deseeded and coarsely chopped
1 (13.5 oz) can chopped tomatoes
1 cup chicken stock
1/4 cup dry sherry
1 None orange, zested and juiced
4.5 oz stuffed green olives
2 tbsp fresh cilantro, chopped + extra leaves, to serve
None None steamed couscous, to serve
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Heat 1 tbsp olive oil in a large frying pan over high heat and brown chicken for 4-5 mins. Set aside.
Heat remaining olive oil and saute onions and peppers for 3-4 mins, until onions are tender. Return chicken to pan along with tomatoes, stock, sherry, orange zest and juice. Bring to a boil then transfer to a large baking dish.
Bake, covered, for 40 mins. Uncover and bake for 30 mins, until sauce thickens slightly. Add olives and cilantro. Season to taste. Serve with couscous and mixed greens, garnished with reserved cilantro.