Chicken & lemon casserole Recipe

Chicken & lemon casserole

Ingredients

  • 175g new potatoes, halved (Charlotte would work well)
  • 1 medium onion, thinly sliced
  • 2 slices lemon, chopped
  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 450ml chicken stock
  • large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes
  • ½ x 410g can chickpeas
  • handful fresh coriander, chopped

Instructions

  1. Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
  2. Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.
Prep. Time: 10 minutes
Cook Time: 40 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Chicken
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