Fresh veg, pantry staples, one pot, easy!

This meal is one of those that suits a day when you are unprepared and disorganized, or just plain busy, or tired! I have been working on trying to create a chicken bake recipe worthy of sharing for a little. This is the outcome of the numerous attempts.We tried it a few times and each time there were no left overs and all of my boys ate it silently and happily. A family friendly meal that is destined to be added to my children’s favourites list – along with spaghetti bolognese, pizza, home made baked beans, and sushi.

The ingredients get thrown into the dish together, stirred to combine and then baked. It uses ingredients that I always have available in the pantry. If you are a regular visitor you will know that I like to add as many vegetables as possible for my two little boys.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 45 minutes

Ingredients:

4 chicken thigh fillets – approximately 500 grams
4 cloves of garlic -whole, skin removed
400 gram tin butter beans
400 gram tin of tomatoes (no flavouring)
1 carrot- chopped
1 capsicum – chopped
1 tablespoon sweet paprika
1/2 teaspoon olive salt (or plain salt)
1 small piece preserved lemon – finely chopped
fresh parsley

Steps:

Heat oven to 170 degrees
Add all of the ingredients to a casserole dish(with a lid) and stir to combine
Place casserole dish, with lid on, into the oven to cook for 45 minutes
Remove from the oven and serve with fresh parsley, pearl cous cous and either salad or vegetables

Miss Piggy says:

December 7, 2012 at 10:53 am

This looks great & so easy. If I don’t have preserved lemons (which I don’t) what could I use instead?

Kyrstie says:
December 7, 2012 at 11:46 am

Hi Miss Piggy, good question – sorry, I should have said… You could replace with the zest of a lemon or even the juice. It just gives a nice freshness to the dish.