Thurs­day

GREEKGREEK CHICKENCHICKEN BAKE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3240kj

2 cups chunky bread­crumbs 75g fetta, crum­bled grated zest 1 lemon 2 tbsp olive oil 2kg whole chicken, por­tioned into 8 2 red cap­sicums, seeded, roughly chopped 2 zuc­chini, halved, sliced 1 red onion, wedges 400g can diced toma­toes ½ cup chicken stock 1 tsp dried oregano fresh oregano leaves, to serve 1 Pre­heat oven to mod­er­ate, 180°C. 2 In a small bowl, com­bine bread­crumbs, fetta and zest.

3 In a flame­proof casse­role dish, heat oil on medium. Cook chicken 3-4 mins, turn­ing, un­til golden.

4 Add cap­sicum, zuc­chini, onion, toma­toes, wa­ter, stock and oregano. Sea­son. Bring to boil.

5 Scat­ter over crumbs. Bake 20-25 mins un­til chicken is cooked through and crumbs are golden. Serve sprin­kled with oregano leaves. Ac­com­pany with salad or crusty bread, if liked.

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