Mango Mustard

Packed with sunny Mediterranean flavours, this freeze-ahead warmup dish travels like a charm.
Directions for: Chicken Zarzuela Casserole

Ingredients

16 skinless chicken, thighs, (about 4 lb)

1 tsp salt

tsp pepper

1 Tbsp vegetable oil

cup dry white wine, (or chicken stock plus 2 tbsp white wine vingegar)

1 Tbsp extra virgin olive oil

2 spanish onion, chopped

6 cloves garlic, minced

1 can (28 oz) tomato

tsp sweet paprika

1 tsp dried marjoram, or, oregano

tsp saffron, threads

cup ground almond

1 Tbsp lemon juice

1 cup large green olives, pitted, and, halved

cup chopped fresh parsley

Directions

1. Sprinkle chicken with 1/2 tsp of the salt and the pepper. In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken in batches, 6 minutes per batch. Transfer to 13- x 9-inch glass baking dish. Drain off any fat from skillet. Add wine; bring to boil, stirring to scrape up brown bits. Pour over chicken.

2. Wipe out skillet; heat olive oil over medium heat. Cook onions and 4 of the garlic cloves until golden, about 4 minutes. Add tomatoes, paprika, marjoram and remaining salt, breaking up tomatoes with wooden spoon. Bring to boil; pour over chicken. Cover loosely with foil and bake in 375F oven until chicken is no longer pink inside, about 40 minutes.

3. Meanwhile, crumble saffron into bowl; pour in 2 tbsp hot water and let stand for 5 minutes. Add almonds, remaining garlic and lemon juice. Uncover casserole; stir in almond mixture and olives. Bake until heated through, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 day. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat in 375F oven until hot, about 40 minutes.) Stir in parsley.

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