This was a bits and bobs kind of meal. We had a frugal week, and I have a tendency to overshop, so I put this together out of things I wanted to use up. Leftover chicken from last Sunday’s roast, a couple of mushrooms, a tomato and spinach, all mixed up together with rice and harissa for a bit of a kick, and spooned into something I have to bribe my children to eat – courgettes.
Well, to save myself a dinner time battle, I made them some pasta, but they both still demanded a mouthful of my courgette boat. I served it with some salad leaves, and half of the creamiest avocado I’ve had in ages. It was truly a (skinny) supper of kings.
This amount serves 2, and it makes a great fasting day meal for those following the 5:2 diet, because it’s low in calories but filling, and I must confess that my husband got pasta, as well, and I ate the rest of the filling straight out of the pan and put the other courgette straight back in the fridge. Next time, I’ll sprinkle mozzarella over the top ten minutes before it’s ready for some extra bubbly goodness.
- 2 medium courgettes
- 40g uncooked rice (I used wild rice, but you could use whatever takes your fancy)
- 20g mushrooms, diced
- 100g tomatoes, diced
- 30g baby spinach, torn up
- 30g shredded chicken breast
- 1 tsp harissa paste
- 1 clove of garlic, minced.
- 1 tsp olive oil
- First things first, cook the rice. To give it added flavour, I cook the rice in vegetable bouillon, but that is your call. Once cooked, set aside and get on with the rest of the stuffing.
- Heat up a teaspoon of olive oil in a frying pan, and, over a medium heat, gently fry the diced mushrooms and tomatoes for a minute or two. Next add the garlic, then spinach, then chicken. Keep it all moving around in the pan - you don't want it to catch or stick. Once the spinach has wilted down a little, add the rice and harissa to the pan and thoroughly mix. Remove from the heat and set to one side.
- Resist the temptation to eat it straight from the pan.
- Cut the courgettes in half lengthways, and scoop out the flesh, leaving about half a centimetre rim around the edge. Fill your courgette boats with the stuffing, put into a dish, and bake for 40 minutes or so at 180 C, until the courgette is tender.