Greek chicken casserole
6
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Using tinned artichoke hearts is much easier than preparing fresh ones – they add a delicious, nutty flavour to this dish.
Ingredients
Chicken leg (drumstick & thigh), skinless, meat only, raw
8 serving(s), edible part
Onion
1 large
Carrots, raw
1 medium
Garlic
2 clove(s)
Tinned Tomatoes
1 can(s), small
Oregano, fresh
0.5 tablespoon(s), chopped
Ground Nutmeg
0.5 teaspoon(s), level
Artichoke hearts, cooked
200 g
Parsley, fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.