CHICKEN WITH OLIVES AND TOMATOES

CHICKEN WITH OLIVES AND TOMATOES
1.5 kg whole chicken
1 tablespoon olive oil
1 brown onion
1 teaspoon salt
1 green capsicum, chopped
800 g can diced tomatoes
1/2 cup Kalamata olives
1/2 cup chicken stock
1 lemon, rind finely grated
1/3 cup finely chopped fresh parsley
1 garlic clove, crushed

Cut 1.5kg whole chicken into 10 pieces. Heat 1 tablespoon olive oil in a large heavy-based saucepan over medium-high heat. Season chicken with salt and pepper. Add to pan in 2-3 batches and cook until well browned. Remove from pan.
Add 1 brown onion, sliced and 1 teaspoon salt to pan over medium-low heat. Cook for 10 mins. Add 1 green capsicum, chopped, and cook for 3 mins. Return chicken to the pan with 800g can diced tomatoes, 1/2 cup Kalamata olives and 1/2 cup chicken stock. Cover and bring to a simmer. Simmer, partially covered, for 20-30 mins. Season.
Combine 1 lemon, rind finely grated, 1/3 cup finely chopped fresh parsley and 1 garlic clove, crushed. Sprinkle over chicken. Serve with rice.
Recipe posted by Adam Cloete
Photo: Adam Cloete