Added by: Norah Added on: June 14, 2019
## Season 2, Episode 7 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 7th Video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you a Chicken and Potato Casserole Recipe.
Succulent chicken and crispy potato slices baked with herbs and garlic is a hearty meal that will glue your family to the table.
This is a great idea of a quick and easy meal for that lazy day. Serve this with your favorite vegetables or salad and it will be a complete meal.
Happy cooking 😉
Several notes here to share with you:
I used chicken thighs as the key ingredient in this recipe. You could use any parts of the chicken that you prefer.
The chicken thighs must be dried before dusting with plain flour. The coating will keep the chicken from sticking to the pan while cooking.
I peeled and sliced the potatoes to approximately 7mm thickness. The sliced potatoes are then boiled until they are soft. Be careful not to overcook. Boiling the sliced potatoes before baking in the oven will help the potatoes to develop a crispy outer layer which added texture to the taste.
I am using a fan-forced oven set to 180 deg.C to bake the chicken. If you have a conventional oven, the temperature would be 200 deg.C.
I used Himalayan Pink Salt in this recipe. You could use any other types of salt that is available to you.
Here is a quick rundown of the recipe:
Peel and slice the potatoes to approximately 7mm thickness. Place the potato slices in a frying pan and pour enough water to cover them. Bring to boil over MEDIUM heat and simmer for 2 minutes or until the potatoes become soft but be careful not to overcook. Strain the potatoes in a bowl strainer, drain and set aside.
Dust the chicken with plain flour, salt and pepper. Heat the cooking oil in a frying pan over MEDIUM heat for 1-2 minutes. Add the chicken into the pan and quickly brown on each side. Once they are done, remove from the frying pan and set aside.
Add sliced onions to the same frying pan and stir fry until soften about 1 minute. Add garlic and continue to stir fry until they are slightly brown. Add tomatoes and stir fry the mixture for another 3 minutes. Add dried oregano and stir to combine. Remove from heat.
Transfer the chicken thighs into the casserole and top with herbs, garlic, onion and tomatoes mixture.
Heat up the same frying pan over MEDIUM heat and pour the excess plain flour, salt and pepper into the pan. Add chicken stock into the pan and scrape the bottom with a wooden spatula as the liquid come to a boil. Simmer the stock for 2 minutes and pour this over the chicken in the casserole. Arrange the potato slices to cover the top. Lightly spray the potatoes with a cooking spray. Bake the chicken casserole in the preheated fan forced oven set to 180 degrees for 45 minutes or until the chicken is cooked through and the potatoes turn golden to your liking.
Remove the chicken casserole from the oven and served warm with your favorite vegetable or salad.
Happy cooking 😉🧡