Thursday,19 July, 2018
Current issue | Issue 1180, (16-22 January 2014)
Thursday,19 July, 2018
Issue 1180, (16-22 January 2014)

Ahram Weekly

Winter chicken casserole

Serves 4
1 whole chicken (quartered, washed, pat dried, seasoned)
100 gm butcher-made oriental sausage (coarsely chopped)
1 large onion (sliced)
3-4 garlic cloves (sliced)
2 medium leeks (chopped in slices)
1 red capsicum (diced)
4 ripe tomatoes (sliced)
2 large potatoes (diced)
200 gm canned butter beans (rinsed, drained)
A handful of pitted, halved black olives
250 mls chicken stock
100 mls tomato juice
Juice of one lemon
1 sprig of fresh thyme
2 mastic pods
2 tbsp olive oil
Salt + pepper + 7 spices  + 2 bay leaves + turmeric + paprika

Heat a large pan.  Add oil and lower heat to medium.  Add chicken, bay leaves and mastic pods.  Lightly brown on all sides.  Remove and set aside.  Add onion, leek and garlic.  Add seasoning and stir until onion and leek soften. Add sausage, stirring for a few minutes, until it changes colour.  Add tomato, juices, stock and thyme sprig.  Bring to the boil then return chicken to pan, stirring to combine.  Reduce heat to low and simmer, covered, until chicken is done. Stir in beans and olives, then remove from heat.  Leave covered to rest for almost five minutes, then serve with crusty French bread.

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