Chicken Stew with Dill and Olives

(from Slimming World Magazine,October 2013 issue)

Couscous is perfect for soaking up the rich flavours of this one pot

Serves 4, 1/2 sun per serving

Ingredients

Frylight

2 onions, finely chopped

4 celery stalks, roughly chopped

2 large carrots, peeled and roughly chopped

800g skinless and boneless chicken thighs, cut into large pieces

6 spring onions, finely chopped

700ml chicken stock

2 tsp turmeric

juice of 1 lemon

slat and pepper

250 g plain dried couscous

16 green olives, pitted

200 g frozen peas

200 g baby spinach

handful of fresh dill, chopped

1 lemon cut into thin slices, to serve

Place a large frying pan sprayed with Frylight over a medium heat.  Add onions, celery, carrots and stir-fry for 6-8 minutes or until the onions have softened. Add the chicken and stir fry for a further 2-3 minutes.  Transfer the mixture to a flameproof casserole dish.  Add the spring onions, stock, turmeric and lemon juice and season.  Bring to the boil, then reduce the heat to medium low, cover tightly and simmer for 45-60 minutes, or until the chicken is cooked through.

Put the couscous in a wide bowl and pour over 375ml just boiled water. Cover with cling film and leave to stand for 10 minutes, then gently fluff up the grains with a fork. Stir the olives, peas, spinach and dill into the casserole and cook for 5-6 minutes, or until the spinach has just wilted. Remove from the heat and serve with the couscous and lemon slices.