Chicken mushroom and green olive casserole, with chilli and mint feta potatoes and garlic flatbread

    Chicken mushroom and green olive casserole, with chilli and mint feta potatoes and garlic flatbread

    10saves
    1hr25min


    2 people made this

    About this recipe: A lovely casserole, with chicken, mushroom and green olives, served with fresh chilli, mint and feta potatoes and garlic flatbread.

    MoreToMushrooms Greater Manchester, England, UK

    Ingredients
    Serves: 4 

    • 3 tablespoons butter or olive oil
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 4 chicken breasts, quartered
    • 3 cloves garlic, chopped
    • 1 teaspoon plain flour
    • 2 teaspoons ground cumin
    • 1.2L (2 pints) chicken stock
    • 1 teaspoon dried oregano
    • 1 punnet whole button mushrooms
    • 100g pitted green olives
    • 300g Jersey potatoes
    • 3 green chillies, deseeded and finely chopped
    • 2 tablespoons red vinegar
    • 1 teaspoon ground black pepper
    • 1 bunch mint leaves, chopped
    • 2 tablespoons olive oil
    • 150g feta cheese
    • 4 Lebanese flat bread
    • 85g butter, melted
    • 200g natural Greek yoghurt (optional)

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Add the oil or butter to a pan to heat, add the chopped onion and carrots and leave to fry for two minutes.
    2. Stir in the chicken and 2 cloves chopped garlic, and add the flour cook for 30 seconds.
    3. Add the cumin and pour over the stock. Add the oregano and whole mushrooms. Cover with lid, bring to the boil and cook on steady boil for 25 minutes. Finish with green olives.
    4. While the casserole is cooking, wash the potatoes and cut them into halves, before boiling them in salted water until soft.
    5. While chicken and potatoes are boiling, chop the chillies and add them to a bowl with the vinegar and ground pepper.
    6. Chop the fresh mint and add it to the bowl with 2 tablespoons olive oil and break the feta into the mix.
    7. Once cooked, strain the potatoes and pour the mint, chilli and feta mix over them.
    8. Stir the remaining crushed garlic into the melted butter. Warm the flat bread in a frying pan. Brush with garlic butter.
    9. If you fancy, add a big spoon of Greek yogurt.

    Serving suggestion

    Serve the casserole with the chilli potato and garlic flat bread. One of your 5-A-DAY.

    See it on my blog

    For more Mushroom recipes visit MoreToMushrooms!

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