Mediterranean Chicken Casserole with Cous Cous


Mediterranean Chicken Casserole (2)

Because my weekend has been a bit higgledy piggledy, I didn’t do my usual weekly shop yesterday. So, today, I have been hunting through the fridge and freezer for some ingredients before I restock them again tomorrow.

In the freezer, I found some mini chicken breast fillets. Bonus! I knew I had cous cous in the cupboard; there was a jar of green olives hanging around, along with a jar of roasted red peppers, and there we had it – a meal was made.

This was also seriously easy to make and took less than 30 minutes. This will serve 4. Enjoy!

Mediterranean Chicken Casserole (1)

Mediterranean Chicken Casserole with Cous Cous

1 tbsp olive oil

1 onion

2 cloves garlic

400g chicken breast (chicken thighs would also work)

1 smal glass brandy

400g tin chopped tomatoes

500ml vegetable stock

200g green olives

200g jar roasted red peppers

1 tsp smoked paprika

1 tsp oregano

1 green pepper

300g cous cous

1 tsp ras el hanout

1. Chop the onion and garlic and add to a large pan with the olive oil. Cook over a medium heat for 2 minutes, then add the chicken. Brown for 2-3 minutes (they don’t need to cook all the way through) then add the brandy. Allow to reduce.

2. Tip in the chopped tomatoes, vegetable stock, olives, sliced red peppers, smoked paprika and oregano. Simmer for 10-15 minutes, adding the sliced green pepper for the final couple of minutes.

3. For the cous cous, tip into a large bowl with the ras el hanout and a little salt and pepper, and add 400ml boiling water. Leave to sit until all of the water has been absorbed.

4. To serve, pile the cous cous into bowls and top with the casserole, making sure you get plenty of the juice.

Chicken Casserole with Parsley Dumplings


Today, the weather has been atrocious. I spent the 30 minutes walking home from work getting drenched – it was too windy for me to put my umbrella up – and I got home feeling miserable and cold.

I soon cheered up, because I remembered this was on the menu tonight! Mmm, a nourishing chicken casserole packed full of veg, as good for the soul as a classic chicken soup, and topped with soft, pillowy dumplings. What’s not to like!

As has been the case with the rest of my recipes this week, this is sort of healthy – in that it is healthier than a beef stew with dumplings, and if you really wanted to, you could leave off the dumplings and just eat a gorgeous chicken casserole. I don’t understand why anyone would do this though, the dumplings are the best part.

This is part 4 of my Cheap Eats project, I hope you’re enjoying it!

This recipe will serve at least 4 and takes approximately 1 hour to make.

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Chicken Casserole with Parsley Dumplings

1 tbsp olive oil

460g chicken thighs (skinless and boneless)

1 onion

1 carrot

4 celery sticks

1 fennel bulb

10g flour

600ml chicken stock

2 bay leaves

1 sprig fresh thyme

150g button mushrooms

200g self-raising flour

100g beef or vegetable suet

1 handful fresh parsley, chopped

1. Chop the chicken into bitesize pieces. Heat the oil in a large casserole dish and add the chicken. Brown briefly (don’t cook all the way through), then remove from the pan.

2. Tip the chopped onion, carrot, celery and fennel to the pan. Cook for 5 minutes, stirring often, then return the chicken to the pan. Stir in the flour, then pour in the stock. Add the bay leaves, thyme and mushrooms, season, and bring to the boil.

3. Put a lid on the dish and pop in the oven at 180 degrees for 20 minutes.

4. For the dumpings, tip the self-raising flour, suet and parsley into a bowl. Season with salt and pepper. Add cold water a little at a time – you’ll probably need 150-200mls total – until it forms a pliable dough.

5. When the casserole has been in the oven for 20 minutes, take it out (leave the oven on). Form little balls (about 1.5 inches in diameter) with the dough and place evenly spaced on top of the casserole. This mixture made 14 dumplings.

6. Put the lid back on and return to the oven for another 25 minutes. Yum!

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