Casserole Chicken

Chicken Chasseur

We use this BBC recipe for an absolute classic.

We had it with green vegetables and Foundant Potatoes.

Chicken Curry Noodles

Green Curry

We’ve been eating Thai curry in varoius forms since we lived in Thailand. We always use shop-bought paste and, over time, the basic recipe has morphed into a noodle dish rather than a rice dish so there’s nothing authentic about it. Tastes good though.

Now we’re back in the UK, we use Tesco green curry paste, one jar per curry.

Slice on onion and lightly fry in a large wok with a heaped teaspoon of chopped ginger and a teaspoon of chopped garlic. Add a teaspoon of Thai Spices and 3 kaffir lime leaves.

Add 500g of chicken breast (diced) and cook until the chicken is browned all over but not cooked through.

Pour in 1 can of coconut milk and stir in a full jar of green curry paste. Add a second can of coconut milk and 300ml of vegetable stock. Use the stock to rinse out the cans to make sure all of the coconut is in the wok.

Stir in a packet of stir-fry veg and a cup full of green leaves (sliced cabbage or spinach, wither works well).

Boil until the liquid has reduced by one third. Place in a packet of dried noodles and push down to ensure they are under the surface of the liquid.

Turn the heat down and simmer until the noodles are soft and have absobed most of the liquid.

Casserole Chicken Slow Cooker

Morroccan-style Chicken Tagine

Mix 1 teaspoon ground ginger, 1 teaspoon paprika, 1/4 teaspoon chilli powder, 1/4 teaspoon saffron, 1/2 teaspoon cumin powder and 2 minced garlic cloves with 1 tablespoon of oil. Toss in chicken thighs and leave to marinade for 2 hours or more.

Half fill an espresso cup with vegetable stock (from a total of 500ml of stock), stir in 2 teaspoons of cornflour to make a thickening paste and set aside for later.

Heat oil in a large pan and brown the chicken then set aside in a large casserole dish.

In the same pan, lightly fry 1 finely chopped onion and half a cup of chopped fresh coriander. As soon as the onions soften, pour over the rest of the 500ml of vegetable stock and bring to the boil. Use a wooden spoon to scrape the bottom of the pan clean and pour the stock/onion mix over the chicken. Cover and cook at 120 celcius for 2 hours.

Uncover the casserole and stir in 250g mixed chopped dried dates, figs and apricots. Add the rind of and juice of 1 small orange and a 3cm cinnamon stick. Stir in the thickening paste.

Place back in the oven and increase the temperature to 180 celsius and cook until the sauce has reduced and thickened.

Serve over warm cous-cous mixed with fresh herbs and mixed vegetables.

This can be cooked, complete, in a slow-cooker.


Chicken and Broccoli Gratin

Brown chicken breast (diced or mini-fillets) in butter. We use 400g to 500g packs for a family of 4.

Chop 4 spring onions and lightly fry in the same pan as the chicken. Take the pan off the heat and add one can of cream of chicken soup, cup vegetable stock, 2 teaspoons of curry powder, 1 teaspoon chopped garlic, 1 cup of sour cream, 1 teaspoon mustard powder. Stir well to combine.

Cover the bottom of a casserole or lasagne dish with 2 layers of sliced, peeled potatoes. Add a half a cup of grated cheese and pour over half of the soup/sauce mix. Lay out 400g of Broccoli florets and the chicken on top of the sauce layer and pour over the rest of the sauce . Add another another half cup of grated cheese the a further 2 layers of potatoes.

Bake at 180 Celsius for 30 minutes then add a final cup of grated cheese and 1 teaspoon of paprika sprinkled over the top. Return to the oven and bake until the cheese has browned.

For the cheese, we use 1 cup cheddar and 1 cup Red Leicester combined and use half within the gratin and half on the top.

Bake at 180 Celsius for 30 minutes or longer to brown the grated cheese.

Serve with mixed vegetables.