Publications
(PHOTO: Magazine Features)
Prep Time: 15 minutes
Servings: 4
Cooking Time: 35 minutes
Ingredients
- - CASSEROLE
- 30ml - olive oil
- 8 - chicken drumsticks
- 500g - jar tomato pasta sauce
- 250ml - chicken stock
- 30ml - oregano, chopped, plus extra for serving
- 10ml - castor sugar
- - salt and pepper
- 280g - jar artichokes in brine, drained and halved ½c (125ml) green olives
- - COUSCOUS
- 250ml - couscous
- 15ml - olive oil
- 250ml - boiling water (or chicken stock)
- 2 - long green onions, chopped finely
- 62,5ml - long green onions, chopped finely
Method
Preheat the oven to 180°C.
1. Casserole In a large frying pan, heat the oil on high and brown the chicken on both sides for about 4-6 minutes. Transfer to an oven-proof dish.
2. Pour in the tomato sauce, stock, oregano and sugar. Season with salt and pepper.
3. Cover with foil and bake for 25 minutes. Stir the artichokes and olives through and bake for a further 4-5 minutes.
4. Couscous Place the couscous in a heatproof bowl. Drizzle with olive oil and add the boiling water. Cover the bowl with cling wrap and set aside for 5 minutes.
5. Fluff with a fork and stir in the green onions and parsley.
6. Serve the casserole on a bed of couscous, sprinkled with extra oregano.
