Poultry recipes |
Fiesta Chicken Casserole |
1 1/2 tsp. each of dried leaf oregano, marjoram leaves and dry mustard powder 1/2 each of salt, freshly ground black pepper, ground cumin and cayenne pepper 4 skin-on chicken legs with thighs attached 4 bone-in, skin-on chicken breasts 4 Italian or other spicy fresh sausages, about 1 1/2 lbs 4 carrots, peeled 1 large onion 2 peppers, preferable yellow or green 3 jalapeno peppers, seeded 12 garlic cloves (I used 3, but could've used more!) 1 Tbsp olive oil 28 oz can plum tomatoes, including juice 1/4 cup chopped fresh parsley or coriander |
In a small bowl, stir oregano with marjoram, mustard powder, salt, black pepper, cumin and cayenne. Place chicken in a large bowl. Rub spice mixture evenly over chicken. Refrigerate until needed. Slice sausages into 1/2" rounds. Cut carrots into 1" pieces. Thinly slice onion. Slice yellow or green peppers into 1/2" pieces. Dice jalapenos. Peel garlic and mince. Place vegetables in a large bowl and stir to mix. |