Greek chicken casserole
Chicken Leg, Skinless, Meat only, raw
8 medium, edible part
1 large, sliced
1 medium, peeled and finely chopped
2 clove(s), finely chopped
1 can(s), small
½ tablespoons, chopped, chopped
½ teaspoons, level
Artichoke hearts, cooked
200 g, rinsed and drained
- Mist a large saucepan with cooking spray and heat over medium-high heat. Season the chicken to taste, then cook it in 2 batches, turning, for 5–7 minutes or until browned. Transfer to a plate.
- Add the onion, carrot and garlic to the pan and cook, stirring, for 5 minutes or until softened. Return the chicken to the pan, add the tomatoes, oregano and nutmeg, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the chicken is cooked through.
- Squeeze any excess liquid from the artichokes and cut in half. Add to the pan and cook for 1–2 minutes or until heated through. Season to taste and serve sprinkled with the chopped parsley.