RECIPE:
Chicken Boneless Thighs
4 Spring Onions, sliced
3 Garlic Cloves, minced
1 Cup Chicken Stock
1 Jar (400g/380ml) Verdure Barilla Sauce
1/4 Cup Chopped Parsley
Pitted Green Olives
2 Bay Leaves
Chicken Seasoning:
1 Tsp Ground Coriander
1 Tsp Ground Cumin
3/4 Tsp Turmeric
1 Tsp Garlic Powder
1 Tsp Oregano
Salt and Pepper
In a small bowl mix all ingredients together.
Method:
Lay the chicken thighs flat, skin side up and sprinkle all over with the seasoning and fold again.
Heat a little olive oil in a pan and brown the chicken from both sides. Remove and set aside.
To the same pan saute the spring onions until they start to soften. Add the garlic and chopped parsley and cook for 1 to 2 minutes until fragrant. Add the Barilla sauce, chicken stock, bay leaves, 1 teaspoon of the remaining seasoning and olives. Bring to boil and remove from heat.
Spoon some of the sauce to cover the base of a casserole dish. Place the chicken pieces in the dish and continue to cover the chicken with the remaining sauce. Cover with foil and bake in oven 190C/375F for 1 hour. Uncover and bake for a further 15 minutes.
Enjoy!
Leave a Comment