Spicy chicken casserole

Recipe from: 11/16/2000 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 1
    kg
    chicken pieces
  • 15
    ml
    seasoned cake flour
  • 30
    ml
    butter
  • 15
    ml
    olive oil
  • 10
    small pickling onions, peeled and left whole
  • 2
    plump cloves garlic, sliced
  • 150
    g
    Russian sausages, sliced
  • 2
    ml
    ground cumin (jeera)
  • 2
    ml
    paprika
  • 200
    ml
    chicken stock (approximately)
  • 60
    ml
    marmalade
  • few green and black olives, stoned
  • 1
    sprig fresh thyme
  • salt and coarsely ground black pepper
 

Method

 
Preheat the oven to 180 ºC and spray a deep ovenproof dish with non-stick spray. Remove excess fat and skin from the chicken pieces and sprinkle with seasoned cake flour. Heat the butter and olive oil in a large heavy-based pot and slowly brown the pickling onions. Add the garlic and sauté until pale brown. Remove the onions and garlic from the pot, and brown the chicken on both sides in the rest of the fat. Remove from the pot and set aside. Wipe the pot and fry the sausages, along with the cumin and paprika until the sausages are fragrant. Add the stock, marmalade, olives and thyme, and bring to the boil. Spoon the vegetables and chicken into an ovenproof dish and carefully add the contents of the pot. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the juices thicken slightly. Serve with polenta or chunks of fresh bread for mopping up the sauce. A fresh green salad is a perfect accompaniment.
 

Read more on: poultry  |  bake  |  shallow-fry
 

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