Greek chicken casserole
Skinless chicken thigh
585 g, (buy 650g) fat-trimmed
1 medium, thinly sliced
1 medium, finely chopped
2 clove(s), finely chopped
Canned diced tomatoes
1 tbs, chopped, plus extra leaves to serve
½ tsp, (fresh, grated)
Artichoke hearts, canned, rinsed, drained
240 g, (Buy 1x400g can)
Reduced fat feta cheese
- 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.
- 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.
- Squeeze excess liquid from artichokes and cut in half. Add artichokes to pan and cook for 1–2 minutes or until heated through.
- Serve chicken sprinkled with feta and extra oregano.