Friday - - Good Food -

Prep time 15 mins Cook­ing time 45 mins Serves 4 2 tsp olive oil 300g chicken breast fil­lets, cut into 2cm pieces 2 cel­ery sticks, coarsely chopped 1 leek, thinly sliced 1 large car­rot, coarsely chopped, plus juli­ennes for gar­nish­ing 2 garlic cloves, crushed 2 tsp ground cumin 400g baby pota­toes, peeled and cut into 2cm pieces 100g but­ton mush­rooms, cleaned and sliced 1 bunch baby spinach, trimmed and finely chopped 250ml chicken stock 50g dried dates 100g grated or crum­bled feta cheese 1 Pre­heat the oven to 180°C. Heat oil in a large pan over a high flame. Cook chicken in 3 batches, for 2 min­utes or un­til golden. Trans­fer to a plate. 2 Re­duce heat to medium. Stir in cel­ery, leek and car­rot for 6-7 min­utes or un­til soft. Stir in garlic and cumin for 1 minute or un­til aro­matic. 3 Stir in baby pota­toes, mush­rooms and spinach. Sauté for a minute or un­til spinach is wilted. Add pre­pared chicken, stock and dates. Bring to the boil and then lower the heat. Cover and let it sim­mer un­til pota­toes are just ten­der. 4 Place por­tions of the mix­ture in oven-proof bowls, sprin­kle cheese over and cook in the oven un­til the cheese has melted and is slightly golden brown. Gar­nish with car­rot juli­ennes and serve.

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