Spring chicken casserole, served with lemon couscous
Main Course / Dairy Free / Gluten Free / Lactose Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Low Sodium / Suitable for Diabetics / Healthy heart recipe / European
Preparation time: 30minutes
Cooking time: 1hours
Submitted by: Lead Cooks Working Group
1 1/2 tbsp olive oil
1 large onion
750g chicken thighs, skinless
350g small new potatoes
475ml vegetable stock (low salt and gluten free)
400g broccoli cut into small florets
250g spring greens
1 bunch spring onions
180g petits pois (frozen)
2 1/2 tbsp green pesto
Zest of 1 lemon
2 tsp thyme, dried
1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured.
2. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.
3. Add the broccoli, spring greens, petit pois and spring onions, stir well, and return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
1.Prepare the couscous according to packet instructions, adding the lemon zest and dried herbs along with the water.