Ingredients

• 1/4 cup plain flour
• 8 skinless chicken pieces on the bone (such as lovely legs or thigh cutlets)
• 2 1/2 tablespoons olive oil
• 1 red onion, halved, sliced
• 2 garlic cloves, crushed
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh oregano leaves
• 1/2 cup dry white wine
• 400g can whole peeled tomatoes
• 2 1/2 cups Massel chicken style liquid stock
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 1/2 cup pitted kalamata olives
• 1 cup couscous

Method

• Step 1 Preheat oven to 180°C/160°C fan-forced. Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken from bowl, shaking off excess flour.
• Step 2 Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to a plate.
• Step 3 Heat remaining oil in dish. Add onion, garlic, thyme and oregano. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 30 seconds. Stir in tomato and 1 1/2 cups stock. Return chicken to dish. Add capsicum. Cover dish. Bring to the boil. Transfer dish to oven. Bake for 1 hour. Remove lid. Add olives. Bake, uncovered, for 30 minutes or until chicken is tender.
• Step 4 Pour remaining stock into a saucepan over medium heat. Bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous. Stir to combine. Stand, covered, for 4 to 5 minutes or until stock is absorbed. Stir with a fork to separate grains. Divide couscous between plates. Top with chicken mixture. Serve.