Here’s an easy recipe for a cold evening – I don’t usually post recipes but sometimes it’s good to have a change of focus. A lot of the work to create peace and harmony in the world happens at the grassroots and very often around a meal table where conversations can flow, ideas take shape and understanding and tolerance are a little easier to find. I often wonder if the UN Security Council would do well to meet under the coconut tree and share a bowl of fish and veges, talk their shoes off and truly ‘see’ one another. Perhaps it would help the voting to be more human centered. Just a thought… enjoy the meal.
Mediterranean Chicken Casserole
Makes 12 small servings or 6-8 hearty serves
1kg boneless skinless chicken thighs (or approx 12 thighs)
1/2 cup red wine vinegar
3 Tbsp capers (not drained)
2 Tbsp minced garlic
2 Tbsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
3 bay leaves
300g artichoke hearts – fresh or canned/frozen
12 large pitted green olives, halved
12 large pitted dates, halved
1/4 cup dark brown sugar (not packed)
3/4 cup dry white wine
Instructions:
Toss thighs, vinegar, capers and their brine, garlic, oregano, salt, pepper and bay leaves in a large bowl. Cover and refrigerate overnight.
Place rack in center of oven and preheat oven to 180c.
Place chicken thighs and marinade into a large roasting pan.
Add artichoke hearts, olives, dates and brown sugar, spread over and around thighs. Drizzle with wine.
Bake uncovered 1 hour, basting often with pan juices. Let stand 5 minutes.
Serve with cooked rice, lemon wedges and shred some lemon rind over the final dish before serving.
Serving size: 1 chicken thigh plus 1/3 cup vegetables and sauce (light) 2 thighs (hearty)
purplescones 