Hello! Middle East - - LIFESTYLE -

In­stead of the po­ta­toes, you could use sweet potato or but­ter­nut squash; you could also omit the chicken and use veg­etable stock for a veg­e­tar­ian op­tion.

Serves 4 Prepa­ra­tion time 20 min­utes Cook­ing time 1 hour 15 min­utes IN­GRE­DI­ENTS

• 1 tbsp oil • 6 chicken thigh fil­lets (about 600g/1lb 5oz), diced • 2 leeks (about 500g/1lb 2oz), thickly sliced and well rinsed • 300ml/½pt hot chicken stock • 2 tsp Di­jon mus­tard • 200g/7oz cavolo nero, sliced • Salt and freshly ground black pep­per • 700g/1½lb po­ta­toes, peeled and thinly sliced • 15g/½oz knob of but­ter, melted

1. Pre­heat the oven to 200°C, 400°F, Gas 6 and grease a large casse­role dish.

2. Heat the oil in a fry­ing pan, then add the chicken and cook for 3-4 min­utes, to brown. Re­move and re­serve. Add the leeks to the pan and fry for 2 min­utes. Add the stock, mus­tard and cavolo nero and cook for 1-2 min­utes, then sea­son with salt and freshly ground black pep­per.

3. Lay a third of the po­ta­toes in the base of the casse­role dish and top with half the leek mix­ture, fol­lowed by half the chicken. Re­peat, fin­ish­ing with a layer of po­ta­toes. Cover with a lid or foil and bake in the pre­heated oven for 1 hour.

4. Re­move the lid, brush the po­ta­toes with the melted but­ter then bake, un­cov­ered, for 30 min­utes un­til pip­ing hot, golden and crispy.

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