Casseroles are one of my favourite meals to cook for several reasons. Firstly, they are easy. Most of the time you just need to fry a little meat, throw all the ingredients into a saucepan and stick it in the oven for 45 minutes. Secondly, they are filling and warm – great for winter nights, and thirdly, they are really healthy.
This is a casserole recipe that uses chicken breast meat with chickpeas and lemon. The lemon gives the flavour that little twist that can turn an average casserole into a great one!
Serves 2, ready in 35-40 minutes.
INGREDIENTS
Two chicken breasts, 175 grams new potatoes, one large onion, one lemon, two garlic cloves, one tbsp ground cumin, one tbsp ground cinnamon, 450ml chicken stock, 200 grams chickpeas, fresh coriander, salt and pepper and olive oil.
METHOD
1. Add some olive oil to a large saucepan and leave it to heat over a gentle heat. While the oil heats prepare the chicken – rub in salt and pepper using a little oil to help it stick. Then cut the meat into cubes.
2. Throw the chicken into the pan and fry until they start turning golden. Remove the chicken breasts and set them aside.
3. Prepare the potatoes by washing and cutting them in half. Peel and slice the onion and cut two slices from the lemon. Put these into the saucepan, add the cumin, cinnamon and a little more seasoning. Then crush the garlic over the mixture and toss together.
4. Add the chicken stock to the pan and turn the heat up high. Bring the stock to the boil before lowering the heat and allowing the casserole to simmer gently away until the potatoes become tender, which will take 8-10 min.
5. Add the chicken back to the saucepan and also add the chickpeas. Put the lid on the saucepan and simmer for another 10-12 minutes. Season to taste and add the coriander if you like.
6. I always recommend serving a casserole with a thick slice of chunky bread to make sure you have a clean plate once finished! Oh – and a glass of wine.
For many more chicken breast recipes click the link!