Chicken, leek, lemon and olive casserole
(at time of publication)
- 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
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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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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