Chicken & Root Vegetable Hot Pot

Name: Chicken & Root Vegetable Hot Pot
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 1 Servings
Cuisine: British
Ingredients: 1 skinless chicken thigh; ½ onion, sliced; 1 carrot, roughly chopped; ½ tsp plain flour; ½ stock cube (any flavour); ½ mug of water; 1 potato, sliced; Pinch of dried oregano; Oil (any); Salt and pepper

preparation 10 minutes
cook time 35 minutes
Serves 1

Filling yet healthy, this is a lovely balanced meal for one with minimal effort. Created by one of our GBF Awards judges Miguel Barclay

Recipes from Slimming One Pound Meals by Miguel Barclay (Headline Publishing). Photography by Dan Jones.

Ingredients Method

1 skinless chicken thigh
½ onion, sliced
1 carrot, roughly chopped
½ tsp plain flour
½ stock cube (any flavour)
½ mug of water
1 potato, sliced
Pinch of dried oregano
Oil (any)
Salt and pepper

Preheat your oven to 180°C/Fan 160°C/Gas 4. Season and pan-fry the chicken thigh in a splash of oil over a medium heat for about 5 minutes on each side, adding the onion and carrot halfway through.

Stir in the flour and continue to cook for a further minute before crumbling in the stock cube and adding the water. Stir and simmer for a couple of minutes.

Remove the chicken and shred using two forks, then transfer everything to a small ovenproof dish. The liquid needs to cover the chicken and veg, so add more water if needed.

Top with the sliced potato, drizzle with olive oil and sprinkle over salt, pepper and oregano.

Cook in the oven for about 30 minutes, or until the potato looks golden and delicious.

Main
One Pot

Ingredients

1 skinless chicken thigh

½ onion, sliced

1 carrot, roughly chopped

½ tsp plain flour

½ stock cube (any flavour)

½ mug of water

1 potato, sliced

Pinch of dried oregano

Oil (any)

Salt and pepper

Method

Preheat your oven to 180°C/Fan 160°C/Gas 4. Season and pan-fry the chicken thigh in a splash of oil over a medium heat for about 5 minutes on each side, adding the onion and carrot halfway through.

Stir in the flour and continue to cook for a further minute before crumbling in the stock cube and adding the water. Stir and simmer for a couple of minutes.

Remove the chicken and shred using two forks, then transfer everything to a small ovenproof dish. The liquid needs to cover the chicken and veg, so add more water if needed.

Top with the sliced potato, drizzle with olive oil and sprinkle over salt, pepper and oregano.

Cook in the oven for about 30 minutes, or until the potato looks golden and delicious.