AIP: Sweet potato can be used instead of white potato. Turkey can be used instead of chicken. Nutritional yeast flakes are a cheesy and nutritious alternative to cheese and can be purchased in the bulk foods section or with other spices at your local health food store. Arrowroot powder/starch can be purchased in health food stores and online. Tapioca flour/starch can be used instead of arrowroot.
Ingredients
For the gravy
1 large brown onion, diced
1 tablespoon ghee or olive oil
1½ cups of almond milk (unsweetened)
Zest of ½ lemon
2 tablespoons lemon juice
1 cube of organic, natural chicken stock
2 tablespoons nutritional yeast flakes
1 tablespoon mixed dried herbs
2 large cloves garlic, finely diced
1 tablespoon arrowroot powder
For the rest of the casserole:
Generous pinch of pepper
400-450 g / 0.9 lb diced chicken breast or thighs
2 small carrots, peeled and sliced
400 g / 0.8 lb small new potatoes, peeled and sliced
5-6 thin slices of lemon
Instructions
Preheat the oven to 200 C / 390 F.
Place a large frying pan over medium heat. Add the onions and sauté for 5-7 minutes, stirring a few times.
In the meantime, pan-fry the chicken for 1-2 minutes over high heat in a separate frying pan - to brown off slightly. Remove from heat and set aside.
Add the rest of the gravy ingredients to the onions, stir and bring to boil. Let the mixture bubble away for a minute; then, remove from the heat. Dissolve arrowroot powder in 2-3 tablespoons of water and add to the gravy. Stir through - it will thicken slightly.
Add the chicken, carrot and potatoes to a casserole dish and pour over the sauce. Sprinkle with pepper and stir through. Wedge in the lemon slices in a few places and cover the dish with foil or an ovenproof lid.
Bake for 25 minutes at 200 C / 390 F. Then uncover and reduce the heat to 180 C / 360 F. Bake for a further 15 minutes. Sprinkle with extra herbs for garnish.
Serve with steamed greens or a fresh salad.
Recipe by Happy Body Formula at https://happybodyformula.com/lemon-herb-chicken-potato-casserole/
