Chicken, Pepper And Olive Casserole

• 2 tbsp olive oil
• 8 None chicken thigh, trimmed
• 2 None onions, peeled and thinly sliced
• 2 None red peppers, deseeded and coarsely chopped
• 1 (13.5 oz) can chopped tomatoes
• 1 cup chicken stock
• 1/4 cup dry sherry
• 1 None orange, zested and juiced
• 4.5 oz stuffed green olives
• 2 tbsp fresh cilantro, chopped + extra leaves, to serve
• None None steamed couscous, to serve
• None None mixed greens, to serve

1. Preheat oven to 350u0b0F. Heat 1 tbsp olive oil in a large frying pan over high heat and brown chicken for 4-5 mins. Set aside.
2. Heat remaining olive oil and saute onions and peppers for 3-4 mins, until onions are tender. Return chicken to pan along with tomatoes, stock, sherry, orange zest and juice. Bring to a boil then transfer to a large baking dish.
3. Bake, covered, for 40 mins. Uncover and bake for 30 mins, until sauce thickens slightly. Add olives and cilantro. Season to taste. Serve with couscous and mixed greens, garnished with reserved cilantro.

olive oil, chicken thigh, onions, red peppers, tomatoes, chicken stock, sherry, orange, green olives, fresh cilantro, steamed couscous, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/22546 (may not work)