Chicken, leek, lemon and olive casserole

Serves: 4

Time to make: 35 mins , plus 8-10 mins reheating

Ingredients

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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
spray oil
2 celery stalks, finely sliced
3 cloves garlic, finely chopped
2 large potatoes, peeled, cut into 5cm pieces
2 tablespoons lemon juice
1 cup reduced-salt chicken stock
cracked black pepper
⅓ cup flat-leaf parsley, plus extra, to garnish
⅓ cup pitted black olives, drained
1 cup couscous
lemon wedges, to serve

Instructions

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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).

Variations

Make it gluten free: Use gluten-free couscous and flour, and check paprika is gluten free.

HFG tip

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.

Nutrition Info (per serve)

Calories 439 cal

Kilojoules 1840 kJ

Protein 33 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 7 g

Sodium 520 mg

Calcium 120 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.