Exotic Chicken Casserole


Delicately spiced slow cooked tender chicken with green olives.

English with Palestinian ingredients.

This is a Fair Trade rework of a recipe first published in the Guardian newspaper on 5th April 2013.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


large onions
3 stems
3 cloves
45-60 ml
Zaytoun FAIRTRADE olive oil
1.5 kg
chicken pieces
freshly ground FAIRTRADE black pepper
2-5 ml
chilli powder
5 ml
ground cumin
5 ml
ground corriander
100 ml
FAIRTRADE white wine
bay leaf
500 g
sweet potatoes
150 g
Zaytoun FAIRTRADE green olives
5 g
FAIRTRADE white sugar



Peel and chop the onions into eighths. Skin the garlic and chop fine.

Trim the leaves off the celery stalks and chop them into 2 cm lengths.

Wash the chicken pieces if necessary.

Pre-heat the oven to "slow".


Warm half of the oil in a large oven-proof casserole dish. Add the onion and celery, cover and fry very gently for about 15-20 minutes.

Meanwhile, in a non-stick frying pan, warm the rest of the oil to a medium heat and then brown the chicken chunks (work in batches if necessary). Set the chicken aside and retain any oily juices.

Add the garlic, chilli, cumin and coriander to the onion and celery mixture, cook for a few minutes more, then add the browned chicken, along with any retained juices.

Deglaze the chicken-browning pan with the wine and add this to the pot, too. Add the bay leaf, chopped tomatoes, olives, sugar and some Fairtrade ground black pepper. Heat nearly to the boil, then cover and place in the oven. Cook for 2 to 3 hours on slow.

Season to taste just before serving.


Serve hot with Zaytoun Fair Trade couscous, and a green vegetable.