Recipe for Janet’s Roast Pepper Chicken casserole with stir-fried veggies
1 large onion, cut into leaves
2 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
3 cloves of garlic, cut into slivers
1 t (5 ml) Ina Paarman’s Vegetable Spice
1 x 25 g Ina Paarman’s Liquid Chicken Stock
200 g baby tomatoes, halved
6 chicken thighs, skin on
6 chicken drumsticks, skin on
Ina Paarman’s Cajun Spice
¼ cup (60 ml) water
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
grilled lemon wedges
small bunch chives, snipped
Adjust the oven rack to one shelf below the middle. Preheat oven to 180°C.
Prepare vegetables and place in a large mixing bowl. Season with Vegetable Spice and toss with ± 3 T of olive oil.
Heat a large frying pan and stir-fry the vegetables over high heat until crisp-tender, about 2 minutes only. Stir in undiluted Chicken Stock and tomato halves. Decant into an ovenproof dish.
Season chicken pieces generously with Cajun Spice and drizzle with olive oil. Re-heat pan (no need to wash) and add a dash more olive oil.
Brown the seasoned chicken briefly. Arrange chicken portions on the bed of vegetables best side up. Deglaze the pan by adding the water and stirring all the tasty bits off the bottom. Add a small squeeze of lemon juice. Pour in on the side of the dish. Squeeze the whole packet of Roasted Red Pepper Pesto over the chicken and spread evenly with the back of a spoon.
Wet a length of baking paper. Cover the dish lightly with the paper.
Bake for 60 minutes. Remove the paper and bake open for a further 15 minutes until well browned. Garnish with grilled lemon wedges and snipped chives.
Serve with Butter Beans with Baby Spinach and a Deconstructed Salad dressed with our Classic French Dressing.
Do not use foil to cover the dish as it ‘stews’ the chicken. The wet baking paper allows chicken to brown while keeping moisture in and speeding up the tenderising process.
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By: Ina Paarman