Root vegetable and chicken casserole

3 December 2010 § 11 Comments

Need an easy and hearty dish to warm you up? Here’s one recipe that does the trick – slow-cooked root vegetables and chicken thighs make this a nutritious and cheap meal. I served the same dish for us all, the Ladies™  had theirs on the bland side and King Marv and I feasted on a spiced-up version later on. I served it with couscous but rice would work well too, anything that soaks up the rich and delicious sauce.

Ingredients for 4:

4 chicken thighs – organic

1 onion – roughly chopped

1 clove of garlic – crushed

3 carrots

3 parsnips

1  14oz can tomatoes

1 cup of vegetable or chicken stock

Cumin (to taste – about 2 teaspoons for grown-ups!) – either powder or ground seeds

Chopped rosemary or parsley

Olive oil

Fry the chicken in olive oil for about 5 minutes until nicely browned, then transfer to Slow Cooker. Fry onions with the cumin (use less if cooking for young children, or leave it out if they don’t like spicy food) for a few minutes in same oil that you cooked the chicken in, then add the carrots and parsnips. Fry for about 5 more minutes, then add the garlic and cook for 1 minute. Add the tomatoes and stock and bring to the boil. Season, then pour the sauce into the Slow Cooker. Cook on low – for about 5-7 hours, taste and add herbs and more cumin if needed about 20 minutes before serving.

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