Chicken, Lemon & Olive Casserole

Preparation time
10 mins
Cooking time
1 hours
Serves
4


Ingredients

  • 1kg chicken thigh fillets, cut into bite size pieces
  • 2 tablespoon olive oil
  • 1 brown onion, halved, roughly chopped
  • 1 garlic cloves, sliced
  • 400g can diced tomatoes
  • 1 small lemon, sliced
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh oregano leaves
  • 1 cup (180g) pitted kalamata olives

Directions

  1. Season chicken with salt and pepper. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove to a plate.
  2. Add onion and garlic to saucepan. Cook, stirring, for 3 minutes or until just soft. Return chicken to saucepan. Add tomatoes, lemon, sugar and oregano. Bring to the boil.
  3. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until chicken is cooked through and sauce thickened. Stir in olives. Season with salt and pepper. Serve.




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