AuthordanieldiverThis delicious hearty and healthy casserole is delicious and simple to make. Perfect as the evenings begin to get colder. Although, a casserole it rather quick to make which is a bonus weekdays when time maybe short. Thanks to all the veggies you really don't need anything to eat with, but I wouldn't say no to a hunk or two of bread to mop up the sauce.
If you like it hot along with the spices and herbs add a teaspoon of chilli flakes.
Coat the chicken thighs on both sides with the flour and season generously with salt and pepper.
Add a glug of olive oil to a heavy based pan. Brown the chicken on both sides over a high heat. Then transfer to a plate and set aside.
Reduce the heat to medium and add the chopped onion, celery and carrot to the pan cook until the onion begins to soften. Then add 3 minced cloves garlic and cook for a further minute.
Stir in the ground spices, herbs, and a heaped tablespoon of tomato puree. Stir continuously for a further minute.
Deglaze the pan with a little of the stock, scraping up any sticky bits on the bottom then stir in the remainder of the stock. Add the sweet potatoes to the pan. Return the chicken and any juices that have collected on the plate. Put the lid on and simmer for 15 minutes.
Trim the top and bottom of the green beans. Then cut in half and drop into the pan. Tip in a can of drained chic peas and gently stir them into the liquid. Cook for a further 5 minutes. Check for seasoning and serve.
Ingredients
Directions
Coat the chicken thighs on both sides with the flour and season generously with salt and pepper.
Add a glug of olive oil to a heavy based pan. Brown the chicken on both sides over a high heat. Then transfer to a plate and set aside.
Reduce the heat to medium and add the chopped onion, celery and carrot to the pan cook until the onion begins to soften. Then add 3 minced cloves garlic and cook for a further minute.
Stir in the ground spices, herbs, and a heaped tablespoon of tomato puree. Stir continuously for a further minute.
Deglaze the pan with a little of the stock, scraping up any sticky bits on the bottom then stir in the remainder of the stock. Add the sweet potatoes to the pan. Return the chicken and any juices that have collected on the plate. Put the lid on and simmer for 15 minutes.
Trim the top and bottom of the green beans. Then cut in half and drop into the pan. Tip in a can of drained chic peas and gently stir them into the liquid. Cook for a further 5 minutes. Check for seasoning and serve.