Smoky Chicken and Olive Casserole
Smoky Chicken and Olive Casserole



  • 1 tsp olive oil
  • 1 chopped red onion
  • 1 red capsicum, sliced
  • 1 diced red chilli
  • 3 sliced garlic cloves
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tbsp sundried tomato puree
  • 600g chicken thigh fillets, skin and bone removed
  • 400g tin of chopped tomatoes with herbs
  • 100g black olives
  • 100g chicken stock
  • ½ orange, juice only
  • 250g baby spinach
  • Fry the onion in the oil for 5 mins to soften, then stir in the capsicum, garlic and chilli, and cook for 3 mins more. Add the cayenne pepper, paprika and tomato puree to the pan, followed by the chicken. Fry the meat for 2 mins on each side or until browned and coated in the sauce.
  • Add the stock, tomatoes and olives to the pan and reduce the heat. Cover with the lid, cook for 40 mins or until the chicken is falling apart and the sauce has nicely thickened. Stir in the orange juice and some seasoning, then fold the spinach into the mixture. Once the spinach has wilted, it’s ready to serve with some crusty bread.
50 mins
4 serving

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