Spicy Chicken Casserole (1)

(Serves 4)

Ingredients:

         4 chicken thighs
         1 14oz (396g) tin chopped tomatoes
         ½ pint (0.23 ltr) chicken stock
         1 onion (diced)
         1 clove garlic (crushed)
         2 hot chillies (fine sliced)
         2 table spoons virgin olive oil
         2 teaspoon mixed herbs
         1 teaspoon cinnamon
         1 small glass red wine
         Salt & pepper to taste

Preparation:

Heat a saucepan and add the butter and oil along with the onion and garlic. Fry for 2-3 minutes until softened.

Remove excess fat & skin from chicken, then add to the saucepan and fry for 10 minutes, turning frequently.

Remove the chicken pieces from the saucepan and place in an ovenproof casserole dish. 

Add the chicken stock, red wine and herbs to the saucepan, along with the chopped tomatoes and simmer for 4-5 minutes. Season to taste.

Add the ingredients to the casserole dish, place in the oven and cook on 180C for a further 45-50 minutes. Add thickening agent (cornflour or arrowroot) and cook for a further 5-10 mins.

Delicious served on a bed of boiled rice flavoured with lemon zest.

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