Sufra Dayma:

Spanish Chicken Casserole

By Moushira Abdel-Malek

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Ingredients:

1 1/2 kgs boneless chicken pieces

500 gms canned whole tomatoes in sauce

10 baby onions (peeled and intact)

1 tsp crushed garlic

1 cup dry red wine

1 tsp dry basil

2 tbsp green olives (pitted and sliced)

Butter

Salt + pepper

Method:

Melt butter in a cooking pan. Add onions and stir until golden browned. Remove, drained from butter and leave aside, covered. Add more butter to melt, then add crushed garlic and chicken. Cook until chicken is slightly browned, turning often while stirring. Add tomatoes, wine, basil and season to taste, allowing for salt added in olives. Bring to the boil over medium heat. Cover and simmer for 20 minutes. Add olives and stir to combine. Remove in an oven- proof serving dish. Cover and bake in a moderately preheated oven, until chicken is tender. Serve with mashed or buttered boiled potatoes.