Winter Chicken Casserole
I’m akin to the withered bone structure of winter and how the simplicity gives you longer quiet stretches to savour belonging to yourself whilst becoming an observer of the human condition.
During the seasonal cold weather in Sydney, Sunday has now become my favourite day of the week. That’s because it’s my batch cooking day, a day I look forward to as I start to become the architect, anticipating and planning my menus for the upcoming week. It’s a cost effective way to cook and eat and by sweeping prodigality under the carpet you can whip up a few recipes in unison using bulk ingredients.
Another highlight of batch cooking day is the need to clean the kitchen only once and alleviate the necessity of constantly preparing meals throughout the week. I adore the wonderful aromas that waft out of my kitchen as my cast iron pot is simmering on the stove top.
This is a beautiful big-on-flavour chicken casserole I chanced upon last Sunday that I will happily enjoy with my family and friends over the coming week. The casserole can be added to with spontaneity with any ingredients you may pick up along the way to bulk it out.
I played with a few flavours and spices in this recipe and used sumac which pairs wonderfully with chicken, then added to the spice mix paprika, cumin and turmeric for its powerful anti-inflammatory benefits. It really is a simple and effortless dish to make and one that is enhanced flavour-wise with time.
If you are doing my Heal Your Gut program this casserole can be blended at the final stage for easy digestibility.
I also threw in a combination of green vegetables for iron and fibre then flavoured it up further with an injection of alkalizing apple cider vinegar, freshly squeezed lemon juice and a couple of sprigs of fresh thyme.
To really enhance the texture of the casserole I coated the chicken thighs in almond meal with the spice mix and wrestled and rolled them around until they were completely covered. By the way mums and dads, in the process I discovered a much healthier version of KFC which you could add brown rice krispies/bubbles to for a crunchy snack for the kids!
- 3 tablespoons of extra virgin olive oil or coconut oil
- 3 garlic cloves sliced
- 1 brown onion chopped
- 1 heaped tsp cumin
- 1 heaped tsp sumac
- 1 heaped tsp of sweet paprika
- 1 TBS turmeric
- ½ cup almond meal to coat
- 6-8 skinless chicken thighs
- 2 cups green vegetables chopped, I used bok choy, zucchini, spring onion and spinach
- 2 large mushrooms sliced
- 2 TBS apple cider vinegar
- 2 TBS wheat free tamari
- 2 TBS freshly squeezed lemon
- 1 litre chicken stock or home-made broth
- 2 sprigs fresh thyme
- Celtic Sea Salt and black pepper to taste
- Set oven temperature to 170 degrees Celsius
- In a casserole dish heat one TBS olive oil and add garlic and onion and cook over a medium heat until browned then set aside
- Meanwhile places spices in a small tray or on a plate and stir with a spoon then add almond meal
- Coat the chicken thoughts with the almond and spice mixture
- Heat remaining two TBS olive oil in a frying pan and seal off the chicken thighs over a medium heat then remove and place into the casserole dish with onion and garlic and mushrooms
- Add all vegetables, mushrooms, ACV, tamari, lemon and chicken stock and stir gently and bring to a boil then reduce heat to simmer for 5 mins
- Add thyme and season to taste then place in oven for 30 mins until tender
- Remove from the oven and serve with quinoa
Could you do this one in the slow cooker?
Yes you could
It looks delicious. I just bought your healing cookbook. I am pretty sure I am suffering from candida and was wondering what form of garlic you used when healing your gut? Carla
Just fresh garlic Carla 🙂
Made this last night and it is the best chick casserole ever! Followed the recipe exactly except for the crumbing of the thighs and the flavour was amazing. The choice of spices and possibly the addition of ACV and lemon really changed the flavour and made it so fresh – so different. Loved it so much that today I’m using sourdough bread to dunk in the leftover sauce!!
Sorry Lee don’t know where my “thank you” ended up but Many thanks for sharing this little gem with us!
My pleasure x
Really delicious, I used a whole chicken cut in 6 large pieces and cooked it for 1 1/4 hrs. So tender fell off the bone. My husband who has digestion/food intolerances loved it. 🙂
wow fantastic! Lee x
Hi Lee! Love your stuff!!! Have made several of your recipes and they’re all so yum!
Just wondering if you need to cover the casserole when putting it in the oven? Or if it goes in cover-free??? Please let me know, am very keen to try this one also!
Hi Donna, yes you need to cover it with a lid 🙂
Made this in the slow cooker overnight, delicious! Thank you for the recipe:-)
I am planning on having this during the week for my lunches at work. As I don’t use a microwave to heat food up (and that is all there is at work), would you recommend eating this at room temperature by taking it out of the fridge earlier, or heating it up in the stove top before I leave for work then storing it in my thermas? I’ve only ever stored soup in a thermas, so I’m not sure this would even work?
Also how long would you recommend that this meal keeps in the fridge for?
Thanks so much for your help Lee! x
Hi Renee, thank you 🙂 I would heat in the morning and place in thermos. x Lee
Thanks for posting such yummy and delicious dish. I have visited many websites i feel this is best among.
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Hallo! Just wondering about your temperature guidance. I have a fan-assisted oven. Usual directions are 20 degrees C less, however that would set this Winter Chicken Casserole recipe temp. at 150 C which seems quite low! Please advise. Thanks!
I would try it at 160 c in that case
I never comment but just have to tell you how much my family love this recipe! !! I have very fussy kids and even they totally love it. Thankyou so much as this has been a weekly favorite for months now! Highly recommend! !
So glad your family likes it 🙂
I’ve been a meatball love my whole life! I’ll take ’em any way I can get them, and I love this simple, turkey version — classic with a twist!
“Just made this for dinner tonight, so good! I had some trouble finding some of the ingredients so I substituted tahini and a red curry paste for the miso, also did shrimp instead of tofu (for pleasure of
My fiancé haha) but I have to say to definitely make the soft boiled egg! It was the cherry on top 👏👏”
How wonderful thank you for sharing with me x