Jamacian Chicken Casserole

Jamaican Chicken Casserole


10 chicken thighs
1 Tbs (25ml) flour
1 tsp (5ml) each of salt, dry marjoram, black pepper
1 Tbs (25ml) mild curry powder
1 Tbs (25ml) oil
½ cup (125ml) chicken stock
1 onion, chopped
1 celery stalk, chopped
8 oz (250g) mushrooms, sliced
1 small tin mandarin oranges

Mix flour with the curry powder and seasoning in a bag, add chicken thighs and shake until well coated. Heat oil in a heavy based pot and add chicken – cook over medium heat, turning once until a crispy and golden crust has formed. Remove and place into a casserole dish, big enough so that the chicken is in one layer. Add onion and celery and sauté until translucent and soft, then add mushrooms and stir in any remaining flour mixture. Add the juice form the can of oranges to the stock and stir into the vegetable mixture gradually, stirring all the time. Pour over the chicken, sprinkle the top with the orange segments and bake at 350ºF (180ºC) for half an hour or until the chicken juices run clear. Serve with plain rice.