Spiced Chicken Casserole

(SERVES 4)

• 4 chicken portions, skinned as much as possible
• 30 ml/2 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 5 ml/1 tsp paprika
• 25 g/1 oz/2 tbsp low-fat spread
• 5 ml/1 tsp curry powder
• 295 g/ 10 ½ oz/1 small can condensed mushroom soup
• 10 ml/2 tsp gherkins (cornichons), chopped
• Lemon wedges
• Gherkin `fans`

To Serve:

• 175 g/6 oz/ ¾ cup basmati rice, boiled
• Mustard Carrot Salad

Toss the chicken portions in the flour seasoned with a little salt and pepper and the paprika. Melt the low-fat spread in a flameproof casserole (Dutch oven) and brown the chicken on all sides. Remove from the pan. Drain off any excess fat. Sprinkle the curry powder into the casserole and add the condensed soup. Add a little more pepper. Bring to the boil, stirring. Add the chicken, sprinkle over the gherkins, cover and cook in a preheated oven at 180degree C/350degree F/gas mark 4 for 1 ½ -2 hours. Spoon on to warmed plates, garnish with lemon wedges and gherkin fans and serve with the rice and Mustard Carrot Salad.