TANGY CHICKEN, BABY MARROW & NOODLE CASSEROLE
SERVES 4-6 / PREPARATION: 15 MINS / COOKING: ABOUT 1 HOUR
We add grated baby marrows in the casserole for extra wholesomeness, but you can mix in other vegetables such as grated carrots or sweet potatoes if preferred.
CHICKEN
15ml (1T) oil 6 chicken portions 15ml (1T) chicken spice
15ml (1T) curry powder juice of 1 lemon NOODLE CASSEROLE 150-200g instant egg noodles
1 onion, grated 4-6 baby marrows, grated handful of fresh coriander, chopped 60ml (¼c) mayonnaise 125ml (½c) plain full-cream yoghurt finely grated zest of 1 lemon juice of 1 lemon salt and freshly ground pepper
TO FINISH
12 cherry tomatoes, halved
Preheat the oven to 200°C. Spray a baking sheet and mediumsize baking dish with nonstick spray. Keep a sheet of foil handy.
1 Chicken Rub the oil over the chicken and season with the chicken spice and curry powder. Arrange in a single layer on the prepared baking sheet and squeeze the lemon juice over.
2 Roast in the heated
oven for 10 minutes.
Reduce the temperature to 180°C and roast for another 30 minutes or until the chicken is golden brown and done. 3 Noodle casserole Cook the noodles according to the package instructions. Drain well and set aside.
4 Mix the rest of the ingredients well, spoon into the baking dish and spread evenly. Arrange the chicken pieces on top and pour any remaining pan juices from the baking sheet over the chicken. Cover the dish with foil and bake for 15 minutes or until the noodles are heated through. Remove the foil and bake for another 5-10 minutes.
To finish Sprinkle the tomatoes over (if using), and serve.