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Add a photoServings: 6
Ingredients
- 6 x Chicken joints, skinned
- 1 med -size onion, peeled and minced
- 1 Tbsp. Sunflower oil, (15ml spoon) Thinly grated rind of 1 and juice of 2 lemons
- 1 x 8 ounces can butter beans, (228g)
- 1 x 14 ounces ca artichoke hearts, liquid removed (397 g)
- 1 Tbsp. Minced parsley, (15ml spoon)
Directions
- 1. Flash the chicken joints under a warm grill till sealed on both sides. Soften the onion in the oil in a flameproof casserole, and add in the chicken joints.
- 2. Add in the lemon rind and juice to the casserole with the butter beans and the liquid from the can.
- 3. Cover, and simmer for 20-30 min turning occasionally.
- 4. Add in the artichokes and cook for another 10 min.
- 5. Sprinkle with parsley and serve.
- NOTES : Chicken has always been looked on as a low-fat meat, and when it has been skinned, even more of the fat disappears. With the lemon and artichokes this is a casserole for summer-time eating. The butter beans thicken the sauce and add in fibre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 6 servings | |
| Calories 20 | |
| Calories from Fat 20 | 100% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.02g | 0% |
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