One pot meals: Greek "chicken"
This is one of my favourite, favourite one-pot meals. I’ve been making this vegetable and bean stew for years. I’ve made it for Richard and I, for dinner parties and it never fails to please. In some magic way it manages to be both warming and light, at the same time.
It’s exactly the kind of food I’m loving at the moment.
A perfect example of my one-pot cooking strategy. While there’s a bit of vegetable prep and a few ingredients, this casserole can be in the oven in 10 minutes. And then you don’t have to think about it again for at least 40 minutes.
And it’s a very forgiving dish. I’ve left this in the oven for 2 hours, and it’s still come out tasting beautiful.
One note, despite the title it doesn’t contain chicken. This recipe has evolved over time from a magazine article featuring a recipe which actually contained chicken. I’ve tweaked and changed, adding beans, more vegetables, some paprika, until it’s now completely different from the original.
But I’ve retained the title as a cheeky homage to my mum. Her uncanny knack of making recipes, forgetting the key ingredient is legendary in my family. And a never-ending source of amusement to my dad and I – except it’s obviously genetic, as I’ve inherited the trait.
I’m happy to eat this dish as is, but you could also serve with rice or crusty bread to mop up the juices. Sometimes I also sprinkle fresh olives and fetta over the top. Serves 4 – 6 depending on your appetite.
- 400g sweet potato, peeled & cut into 2cm cubes
- 2 Spanish onions, cut each into 6 wedges
- 1 green capsicum, deseeded & cut into 2cm wedges
- 2 zucchinis, half lengthways & cut into 2cm chunks
- 300g Kent pumpkin, cut into 2cm cubes
- 3 cloves garlic, crushed & roughly chopped
- 6 tomatoes, cut into quarters
- 1 bunch parsley, roughly chopped
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 2 × 400g tin of white beans (I use lima)
- 2 tablespoons olive oil
Preheat the oven to 180°C
Prepare the casserole: Prep the vegetables and place all the ingredients in a large casserole dish. Cover with a lid (or foil) and place in the oven. Cook for about 40 minutes, until all the vegetables are soft.
That’s it – casserole ready.
I’m making this for dinner tonight, so I’ll add some photos once it’s out the oven.
I’ve added the photos. As you’ll see from the second picture, the ingredients fill my casserole dish right up to the top. The eagle-eyed among you will also notice I’ve used spearmint this time, instead of parsley.