Chicken Hotpot
Ingredients
2 sweet potatoes
1 tbsp. coconut oil
1 onion, chopped
145g/5oz mushrooms, sliced
2 chicken breast fillets, chopped
1 broccoli, chopped
85g/3oz sweetcorn
85g/3oz frozen peas
1 tbsp. buckwheat flour
1 tsp. dried mixed herbs
200g/7oz tinned chopped tomatoes
235ml/8.5fl oz chicken broth
Fresh parsley to garnish
Preparation
1
Preheat the oven to 200C/390F.
2
Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
3
Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.
4
Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.
5
Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.
6
Meanwhile steam the broccoli for 3 minutes.
7
Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
8
Place into the bottom of your baking dish.
9
Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
10
Bake for 30 minutes then serve.
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About
It’s time for another NutriPic recipe and this week chicken hotpot won the vote so we’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine.
If you’d like to vote in next week’s Nutripic, then head over to our Facebook or Twitter page to pick which recipe you’d like to eat.
Added:
Friday, September 22, 2017 - 2:43pm
