Seriously Easy Chicken Casserole

Chicken Casserole

Ingredients

2 organic chicken breasts
4 potatoes
2 onions
3 large garlic cloves
1 chicken stock cube
4 carrots
1 small punnet mushrooms
I red pepper
1 dessertspoon of coconut oil
1 heaped tsp turmeric powder.


Method

Cut the chicken breasts to your liking....smaller pieces will cook faster.
Wash the mushrooms and remove stalks.
Peel and chop the carrots. I leave them pretty chunky so they don't overcook.
Wash and chop the red pepper into strips or cubes.
Peel the garlic cloves and leave whole.
Peel and finely chop the onions.
The potatoes need to be peeled if they are going in the pot, or you can wash them and cook them in the oven with the skins on.
If you have a saucepan/casserole suitable for stovetop and oven this makes the whole thing so easy.
Sauté the chicken pieces in the coconut oil till just turning brown, then add the onion and garlic and saute for 2-3 mins more.
Add all the veg, plus about a litre of boiling water, then stir in the chicken stock cube and turmeric. The turmeric gives a lovely colour, and lessens the need to thicken the sauce.
Put the lid on your oven-ready saucepan and place in the oven at Gas 4 180 C 350 F for one and a half hours, until the meat is tender.

Variations

You can thicken this casserole by adding one dessertspoon of cornflour blended with a little water. Do this after cooking is finished. Stir in the cornflour while bringing the casserole back to the boil over a medium heat.

You can serve with rice. Or add in the rice 20 mins before the end of cooking for a lovely thick broth.

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