e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place flour and paprika in a large zip-lock bag. Add chicken to bag and shake to lightly coat.
2 Heat oil in a large, deep heavy-based frying pan set over medium-high heat. Add chicken and cook, turning occasionally, for 4-5 minutes, or until sealed and golden. Transfer cooked chicken to a plate; set aside.
3 Spray frying pan with oil again. Add sliced leeks and cook, stirring occasionally, for 3-4 minutes, or until soft. Add celery and garlic; cook, stirring occasionally, for 2 minutes.
4 Add reserved chicken to frying pan with potatoes, lemon juice and chicken stock; season with cracked black pepper. Reduce heat to medium-low. Cover pan and cook, stirring occasionally, for 30-35 minutes, or until potatoes are tender. Stir parsley and olives into casserole and leave to cool slightly. Transfer casserole to an airtight container and freeze (for up to 2 months).
Make it gluten free: Use gluten-free couscous and flour, and check paprika is gluten free.
To reheat: Transfer casserole to fridge and leave to thaw for a day (or overnight). Place thawed casserole in a shallow microwave-safe dish, cover and microwave on 50% power, stirring once, for 8-10 minutes, or until hot.
To serve: Prepare couscous in a medium bowl according to packet instructions, then fluff with a fork to separate grains. Divide couscous among 4 bowls and top with casserole; garnish with extra parsley and serve with a lemon wedge or two.
Calories 439 cal
Kilojoules 1840 kJ
Total fat 12 g
Saturated fat 3 g
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