Spring chicken casserole, served with lemon couscous
Servings 5
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.