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Chicken, tomato and herb casserole
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cozy up this season with a comforting chicken casserole.
Ingredients:
  • 1 400g can Italian diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 2.50 gm caster sugar
  • 1.88 gm ground sweet paprika
  • Salt & ground black pepper
  • 4 (about 200g each) single chicken breasts on the bone
  • 20 (about 110g) kalamata olives
  • 82.50 ml loosely packed fresh marjoram leaves, roughly chopped
  • 20.00 ml fresh thyme leaves
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
Instructions:
  • In a 5cm deep, 2.5 litre (10 cup) heatproof microwave-safe dish, mix the tomatoes, stock, and sugar. Cover with a lid or plastic wrap, then microwave on High/800watts/100% for 10 minutes or until the sauce thickens.
  • In a small bowl, mix cumin, paprika, salt, and pepper. Place chicken breasts on a large plate and generously season both sides with the spice mixture, rubbing it in with your fingertips. Coat the chicken in the tomato mixture and cook uncovered at 500 watts for 15 minutes, flipping halfway through.
  • Gently stir in olives, marjoram, and thyme into the chicken mixture. Cook uncovered in the microwave on Medium/500 watts/50% power for 2-3 minutes until chicken is cooked through and olives are warm.
  • Place the couscous in a large heatproof bowl, pour boiling water over it, and stir with a fork. Cover and let it sit for 2-3 minutes until all the liquid is absorbed. Fluff the grains with a fork and serve with the chicken casserole.

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