Saffron Chicken Casserole
Saffron Chicken Casserole



  • 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

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