Herbies Spices Recipes
Chicken Casserole
Description
A traditional casserole with the tang of preserved lemon and the flavour boost of Porcini mushrooms.
Ingredients
At a glance
Chicken & Pork
Serves
2-4
500g chicken thighs, skin off, trimmed and halved
3 tablespoons plain flour
2 tablespoons olive or rice bran oil
1 onion, finely chopped
2 cloves garlic, crushed or chopped
2 cups low-salt chicken stock or water
1 tablespoon Herbie’s Spices Bouquet Garni
2 wedges preserved lemon, rinsed
12 mushroom caps, quartered or ¼ cup Herbie’s Spices Porcini Mushrooms
Methods/steps
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Pre-heat oven to 150ºC.
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Roll chicken pieces in the flour, dusting off excess.
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Heat oil in an ovenproof dish (such as Le Cruesset) over medium heat, add onion and garlic and stir occasionally until translucent but not brown.
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Add chicken, adding a little of the stock to prevent sticking, and brown lightly.
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Add remaining stock, bouquet garni, a good grind of black pepper and preserved lemon. Stir and bring to boiling point.
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Cover with lid and transfer to oven – cook for 60 minutes or until chicken is tender, stirring once or twice.
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Add mushrooms and return to oven for a further 20 minutes.
Additional Tips
Note: if your diet is very strictly no-salt, use fresh lemon instead of preserved lemons. For a low-salt dish, just rinse the brine from the lemon before using.
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