Chicken, leek, lemon and olive casserole
Please log in to save or rate. Serves: 4Time to make: 50 mins (Hands-on time: 15 mins, Cooking time: 35 mins), plus 8-10 mins reheating
Total cost: $15.20 / $3.80 per serve
(at time of publication)
- 2 tablespoons plain flour
- 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
- olive-oil spray
- 2 celery stalks, finely sliced
- 3 garlic cloves, finely chopped
- 2 large potatoes, peeled, cut into 5cm pieces
- 2 tablespoons lemon juice
- 1 cup reduced-salt chicken stock
- 1/3 cup flat-leaf parsley, plus extra, to garnish
- 1/3 cup pitted black olives, drained
- 1 cup couscous
- lemon wedges, to serve
Nutritional information (per serve)
Instructions
Step 1 Place flour and paprika in a large zip-lock bag. Add chicken to bag and shake to lightly coat.
Step 2 Heat olive 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.
Step 3 Spray same frying pan with olive 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.
Step 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.
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; 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.
HFG tip
Now freeze!
- Who needs a freezer full of mysterious meals? Label containers with the name of the meal, the date you made it, and the number of serves.
- Freeze various portion sizes. At some meals, you'll be feeding the whole family, but for others (such as work lunches), you'll need only a single portion.
- Worried about freezer burn? Press all of the air out of freezer bags before sealing, and double-wrap your food – first in cling film and then with aluminium foil.
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