September 10, 2018
Dinner, Main Dish, Soups/Stews,
Poultry, Chicken, Pasta, Orzo, Vegetables, Budget-Friendly, Cooking With Condensed Soup, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Oven Bake, Stove Top, Low Fat, No Eggs, Non-Dairy, Fresh Tomatoes, Canned Tomatoes, Zucchini, Boneless Pieces, Kosher Meat more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat the oven to 200C.
Melt half the oil in a heavy based casserole dish over medium-high heat and add the onion and cook for 1 minute, then add the zucchini, eggplant, oregano, thyme and 2 garlic cloves and fry, stirring, for 5 minutes, until the vegetables start to soften.
Add the puree and pasta and mix to combine and then add the tomatoes and stock and bring quickly to the boil, stirring regularly and then put the lid on and place the dish in the oven.
Meanwhile, melt the remaining oil in a large frying pan over high heat and add the chicken and remaining garlic, and stir-fry until the chicken is browned and almost cook through and then add the paprika, season with salt and pepper and toss well to combine.
Remove the casserole dish from the oven and carefully remove the lid and stir in the chicken, replace the lid and bake for another 10 minutes.
Remove the dish from the oven again, stir through the herbs and serve immediately.
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