Chicken, leek, lemon and olive casserole
Time to make: 35 mins , plus 8-10 mins reheating
(at time of publication)
Nutrition Info.(per serve)
2 tablespoons plain flourall purpose flourX
1 teaspoon smoked paprika
400g chicken breast fillets, cut into 4-5cm pieces
1 tablespoon olive oil
2 large leeks, trimmed, halved lengthways, thinly sliced
2 celery stalks, finely sliced
3 garlic cloves, finely chopped
2 large potatoes, peeled, cut into 5cm pieces
2 tablespoons lemon juice
1 cup reduced-salt chicken stock
cracked black pepper
1/3 cup flat-leaf parsley, plus extra, to garnish
1/3 cup pitted black olives, drained
1 cup couscous
lemon wedges, to serve
Total fat 12g
Saturated fat 3g
Dietary fibre 7g
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.
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