Description
Lovely tasty casserole, packed full of vegetables, ideal for all the family
Syns: 0.5 per portion
Ingredients
Scale
- 3 chicken breasts (finely diced)
- 1 sweet potato (peeled and finely diced)
- 1 large carrot (peeled and finely diced)
- 1 onion (finely chopped)
- 1 parsnip (peeled and finely diced)
- 1 leek (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 stick celery (finely diced)
- 3 tsp cornflour
- 1 tsp dried thyme
- 1 tsp paprika
- juice 1 lemon
- salt and pepper
- 1 tsp mustard powder
- 1 litre chicken stock
- small bunch parsley (very finely chopped)
- 2 tbsp tomato puree
- Frylight
Instructions
- Get all of the veg prepared, and the stock made up
- Fry the onion in a casserole dish, in frylight for about 5 minutes until softened, add the garlic, leek and celery and stir fry for another 3-4 minutes
- Stir in the sweet potato, carrot, parsnip and then add the chicken stock. Stir well.
- Add the tomato puree, thyme, lemon juice, paprika, mustard and salt and pepper, Stir and bring to the boil
- Add in the chicken, and leave on a simmer.
- Prepare the cornflour by stirring in a couple of tablespoons of boiling water into it in a small bowl to make a smooth paste, then add into the casserole and stir in.
- Simmer gently for 30 minutes. If it starts to look a little dry, top up with extra boiling water.
- Stir in the parsley, and simmer for a further 10 minutes.
- Serve on its own, or with cous cous and green veg.
- Prep Time: 20 minutes
- Cook Time: 55 minutes