Packed with sunny Mediterranean flavours, this freeze-ahead warmup dish travels like a charm.
ingredients
directions
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.
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 375°F oven until chicken is no longer pink inside, about 40 minutes.
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 375°F oven until hot, about 40 minutes.) Stir in parsley.