Chicken breasts and casseroles go hand in hand. There are many reasons why I love chicken casseroles, but the two most important ones for me are: 1) they are easy to cook 2) they are delicious! Not to mention the fact that they are a really healthy dinner option and also are great for warming you up on a cold winters day.
As I said, you don't need to be a whiz chef and this is no exception. This is a recipe using chicken breasts, chickpea and a couple of lemon slices to give the taste that little unexpected twist.
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 oil to a large saucepan and leave over a medium heat to warm. Cut the chicken breast meat into cubes and then in a bowl rub in some salt and pepper with oil to season.
2. Tip the chicken into the pan and toss the chicken in the hot oil. Allow the chicken to cook until brown on all sides. Remove from the pan and leave in a dish for the moment.
3. Peel and slice the onion and add to the saucepan. Crush in a couple of garlic cloves (I find it crushes better if the skin is left on). Wash the potatoes and add them to the pan, along with the herbs and more seasoning if required. Mix well with a wooden spoon.
4. Pour the stock into the pan. Increase the temperate until the stock comes to a boil, then decrease to a medium heat and allow the casserole to simmer for around ten minutes, or until the potatoes are done.
5. Now it's time to add the chickpeas and chicken to the casserole. Pop on the lid and leave the whole thing simmering nicely for another ten minutes or so. Season to taste and add the coriander.
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.
As I said, you don't need to be a whiz chef and this is no exception. This is a recipe using chicken breasts, chickpea and a couple of lemon slices to give the taste that little unexpected twist.
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 oil to a large saucepan and leave over a medium heat to warm. Cut the chicken breast meat into cubes and then in a bowl rub in some salt and pepper with oil to season.
2. Tip the chicken into the pan and toss the chicken in the hot oil. Allow the chicken to cook until brown on all sides. Remove from the pan and leave in a dish for the moment.
3. Peel and slice the onion and add to the saucepan. Crush in a couple of garlic cloves (I find it crushes better if the skin is left on). Wash the potatoes and add them to the pan, along with the herbs and more seasoning if required. Mix well with a wooden spoon.
4. Pour the stock into the pan. Increase the temperate until the stock comes to a boil, then decrease to a medium heat and allow the casserole to simmer for around ten minutes, or until the potatoes are done.
5. Now it's time to add the chickpeas and chicken to the casserole. Pop on the lid and leave the whole thing simmering nicely for another ten minutes or so. Season to taste and add the coriander.
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.
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