I threw this together out of bits and pieces from the back of my fridge and it turned out really well. There’s no need to throw away the chicken bone and skin – add them to the casserole to improve the flavour and pick the cooked meat off the bone when it’s done.
Remove the meat from a chicken thigh and cut it into roughly 1 cm cubes. In a large casserole dish, mix together the chicken, 1 1/2 cups green beans, cut into 1 cm slices, 1 medium carrot, cut into 1 cm cubes, 1 medium onion, thinly sliced, 2 cloves garlic, finely diced, 2/3 cup cottage cheese, 1/3 cup hot salsa and a generous crack of black pepper. Pour over enough stock to just cover everything. Bake at 180°C for an hour and a half, or until everything is well cooked. If the casserole is looking a bit runny after an hour, remove a few spoonfuls of liquid and return to the oven.
Serves 2 or 3 with garlic bread.