Chicken, Chickpea and Sweet Potato Casserole
Serves: 6
Prep time: 20 minutes
Cook time: 50-60 minutes
2 ½ serves per portion
Recipe courtesy of Recipe courtesy of Hero the Veg Competition Entrant
Ingredients:
- ¼ cup plain flour
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- ¼ teaspoon chilli flakes (optional)
- 6 chicken thigh cutlets, bone in, skin removed
- 2 tablespoons olive oil
- 1 medium brown onion, cut into wedges
- 2 medium carrots, sliced
- 2 cloves of garlic, finely chopped
- 1 ½ cups chicken stock
- 1 medium sweet potato, cut into small cubes (about 400g)
- 400g can chickpeas, rinsed and drained
- 3 cups spinach leaves, firmly packed
Method:
- COMBINE the flour and spices in a freezer bag or a bowl and coat the chicken pieces well.
- RESERVE remainder of the flour mix.
- HEAT a large pan over medium heat and add oil once hot.
- SEAR the outside of the chicken in batches until golden brown. Remove and add to a 2.5L casserole dish.
- ADD the onion, garlic and carrot to the pan that the chicken was cooked in and fry just soft. You can add another drizzle of oil if needed.
- ADD the remaining flour mix, stirring well to combine.
- GRADUALLY add stock, stirring as the sauce thickens, and breaking up any lumps as it cooks.
- ADD sweet potato and chickpea to chicken then pour stock mixture over the top.
- BAKE at 180˚C (170˚C fan forced) for 40mins or until chicken is cooked through and sweet potato is tender.
- REMOVE from oven then add spinach, stir gently, and return to cook for a further 2 minutes to wilt the spinach.
- SERVE with couscous, rice or Naan bread.
What's Great About It:
This hearty casserole is packed full of vegetables and fibre, with the warming spice mix providing a lovely combination of flavours. With enough for six servings, this one is great for prepping on the weekend for a breezy week ahead. Freezer friendly too – just cook then portion into individual serves with a bit of rice and you’re all set!
