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Spring Chicken Casserole Served with Lemon Couscous

The Food Chain > Nutrition and HIV > Online Recipes > Spring Chicken Casserole Served with Lemon Couscous
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Spring chicken casserole, served with lemon couscous

Course Main Course
Cuisine European
Keyword Dairy Free, Gluten Free, Healthy Heart Recipe, Lactose Free, Low Cholesterol, Low in Saturated Fats, Low Sodium, Shellfish Free, Suitable for Diabetics
Prep Time 30 minutes
Cook Time 1 hour
Servings 5
Author Lead Cooks Working Group

Ingredients

Casserole:

  • 1 1/2 tbsp olive oil
  • 1 large onion
  • 750 g chicken thighs skinless
  • 350 g small new potatoes
  • 475 ml vegetable stock low salt and gluten free
  • 400 g broccoli cut into small florets
  • 250 g spring greens
  • 1 bunch spring onions
  • 180 g petits pois frozen
  • 2 1/2 tbsp green pesto

Lemon Couscous:

  • 375 g couscous
  • Zest of 1 lemon
  • 2 tsp thyme dried

Instructions

Casserole:

  • 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.
  • 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.
  • 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.

Couscous:

  • Prepare the couscous according to packet instructions, adding the lemon zest and dried herbs along with the water.

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