Saffron Chicken Casserole
Saffron Chicken Casserole

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 chopped carrot
  • 4 sliced garlic cloves
  • Pinch of saffron
  • 1 litre chicken stock
  • 200g orzo pasta
  • 500g roast chicken, shredded
  • 200g sliced kale
  • 400g tin of chickpeas, drained
  • Chopped parsley
  • Fry the onion and carrot in a splash of oil in a large pan for 10 mins, then stir in the garlic and cook for 1 minute more. Add the saffron and stock, then simmer for 2 mins and tip in the orzo. Cook on low for 10 mins, or until the pasta is al dente.
  • Stir in the shredded chicken, kale and chickpeas, and heat until the kale has wilted. Season well, then serve with chopped parsley - nice!
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box