Chicken with quinoa, tomato and olives

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in same pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, rosemary and rind and cook, stirring, for 1 minute.
3. Return chicken to pan with tomatoes, stock and quinoa and bring to the boil. Cover and bake for 40 minutes, adding zucchini and olives for last 10 minutes of cooking, or until chicken is cooked through (if serving 4, see Notes). Serve topped with parsley.