Chicken, chickpea & lemon casserole

A plate of food with meat and vegetables Casserole Recipes

Preparation and cooking time

  • Total time40 mins
  • Ready in 35-40 minutes
  • Easy
  • Serves 2

A low fat main meal that’s both delicious and nutritious, and it freezes well

Nutrient Unit
kcal 310
fat 6g
saturates 1g
carbs 32g
sugars 0g
fibre 4g
protein 34g
salt 1.4g

Ingredients

  • 175g new potato , 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 can chickpea
  • handful fresh coriander , chopped
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Method

  • STEP 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.

  • STEP 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.

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