Mediterranean style chicken casserole with olives

Mediterranean style chicken casserole with olives

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Servings: 4
  • Rating:


  • ¼ teaspoon ground black pepper
  • 1 dessert spoon ground coriander
  • 1 teaspoon ground turmeric
  • ½-1 teaspoon chilli powder, to taste
  • 6-8 boneless chicken thighs, skin removed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • Juice of ½ a lemon
  • 1½ tablespoons olive oil
  • 250ml boiling water or gluten and yeast free stock.
  • ½ fresh lemon, cut into quarters
  • 100g kalamata olives, rinsed, pitted and loosely chopped
  • 2 tablespoons fresh coriander, loosely chopped


  1. In a plastic bag add the pepper, coriander, turmeric and chilli powder; place the chicken inside and gently roll until all the pieces are well coated.
  2. Place the coated chicken pieces into a casserole dish and add the onion, crushed garlic, lemon juice and olive oil. Cover and place in the fridge for a minimum of 2 hours.
  3. When ready to cook, pre-heat the oven to 170oC.
  4. Add the water/stock, chopped lemon and olives to the casserole.
  5. Place in the oven and cook for 60 minutes or until the chicken is cooked through.
  6. Sprinkle over the fresh coriander and serve.
  7. Any left over juices can be whizzed up as a nourishing soup for the next day