Chicken, leek, lemon and olive casserole

Serves: 4

Time to make: 35 mins , plus 8-10 mins reheating

Ingredients

More weights & measures

2 tablespoons plain flourall purpose flourX
1 teaspoon smoked paprika
400g chicken breast fillets, cut into 4-5cm pieces
1 tablespoon olive oil
2 large leeks, trimmed, halved lengthways, thinly sliced
spray oil
2 celery stalks, finely sliced
3 cloves garlic, finely chopped
2 large potatoes, peeled, cut into 5cm pieces
2 tablespoons lemon juice
1 cup reduced-salt chicken stock
cracked black pepper
⅓ cup flat-leaf parsley, plus extra, to garnish
⅓ cup pitted black olives, drained
1 cup couscous
lemon wedges, to serve

Instructions

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1 Place flour and paprika in a large zip-lock bag. Add chicken to bag and shake to lightly coat.

2 Heat oil in a large, deep heavy-based frying pan set over medium-high heat. Add chicken and cook, turning occasionally, for 4-5 minutes, or until sealed and golden. Transfer cooked chicken to a plate; set aside.

3 Spray frying pan with oil again. Add sliced leeks and cook, stirring occasionally, for 3-4 minutes, or until soft. Add celery and garlic; cook, stirring occasionally, for 2 minutes.

4 Add reserved chicken to frying pan with potatoes, lemon juice and chicken stock; season with cracked black pepper. Reduce heat to medium-low. Cover pan and cook, stirring occasionally, for 30-35 minutes, or until potatoes are tender. Stir parsley and olives into casserole and leave to cool slightly. Transfer casserole to an airtight container and freeze (for up to 2 months).

Variations

Make it gluten free: Use gluten-free couscous and flour, and check paprika is gluten free.

HFG tip

To reheat: Transfer casserole to fridge and leave to thaw for a day (or overnight). Place thawed casserole in a shallow microwave-safe dish, cover and microwave on 50% power, stirring once, for 8-10 minutes, or until hot.

To serve: Prepare couscous in a medium bowl according to packet instructions, then fluff with a fork to separate grains. Divide couscous among 4 bowls and top with casserole; garnish with extra parsley and serve with a lemon wedge or two.

Nutrition Info (per serve)

Calories 439cal

Kilojoules 1840kJ

Protein 33g

Total fat 12g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 7g

Dietary fibre 7g

Sodium 520mg

Calcium 120mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.