Greek chicken casserole
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Recreate this tasty casserole that can be gracing your table in less than an hour.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
585 g, (buy 650g) fat-trimmed
Brown onion
1 medium, thinly sliced
Carrot(s)
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Canned diced tomatoes
400 g
Fresh oregano
1 tbs, chopped, plus extra leaves to serve
Ground nutmeg
½ tsp, (fresh, grated)
Artichoke hearts, canned, rinsed, drained
240 g, (Buy 1x400g can)
Reduced fat feta cheese
60 g
Instructions
1
Heat oil in a large saucepan over medium-high heat. Season chicken with salt and pepper. Cook chicken, turning, in 2 batches, for 5–7 minutes or until well browned. Transfer to a plate.
2
Add onion, carrot and garlic to same pan and cook, stirring, for 5 minutes or until softened. Return chicken to pan with tomatoes, chopped oregano and nutmeg and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked through.
3
Squeeze excess liquid from artichokes and cut in half. Add artichokes to pan and cook for 1–2 minutes or until heated through.
4
Serve chicken sprinkled with feta and extra oregano.
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