Fragrant Chicken Casserole



4 chicken fillets or 6 boned & skinned chicken thighs, diced

1 Tbsp. Olive Oil

1 Knob Butter

2 Small or 1 Large Red Onion

2 Cloves Garlic, Chopped

1 Inch Fresh Root Ginger, chopped

1 Tsp Ground Cumin

1 Butternut Squash, peeled, seeded and chopped into 1” cubes

1 Pack Cherry Tomatoes

500 ml Chicken Stock

Pinch Saffron Threads

Handful Flat Leaf Parsley (garnish)

1 Bag Fresh Baby Spinach




Preheat oven 220c / gas 7. Heat the oil in an oven proof casserole dish or oven suitable pot with lid and brown chicken pieces on a steady high heat. Remove and set aside.


Reduce the heat and add the butter to pan, then fry the onions until soft. Add garlic, ginger and cumin. Cook for 2 minutes. Then add squash and fry for 5 mins.


Stir in tomatoes, saffron and stock, then bring to the boil. Return the chicken pieces to the pan and cover. Cook for finish approx. 35 mins.


Remove from oven, add spinach and allow to wilt.


Serve with rosemary roast potatoes.

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