CHICKEN AND POTATO CASSEROLE

Recipe Notes:

• 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.

• Bake chicken for 45 minutes or until they are cooked through and the sliced potatoes turn slightly golden. The 45 minutes baking time as mentioned here is a guideline only. The time will vary based on the thickness and weight of the meat.

• I used Himalayan Pink Salt in this recipe. You could use any other types of salt that is available to you.

INGREDIENTS FOR CHICKEN AND POTATO CASSEROLE

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(Serves 4 peoples)

✅️ 4 Chicken Thighs (+/-500 Gm), pat dry with kitchen towel

✅️ 4 Potatoes (+/-700), peeled and sliced

✅️ 1 Tbsp Dried Oregano

✅️ 2 Bulb Brown Onions, sliced

✅️ 1 Bulb Garlic, peeled

✅️ 2 Tomatoes, quartered

✅️ 1½ Tbsp Plain Flour

✅️ 1½ Cups Chicken Stock

✅️ 3 Tbsp Cooking Oil

✅️ ¼ Tsp Salt

✅️ ½ Tsp Black Pepper Coarse

METHOD OF PREPARATION:

1. 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.

2. 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.

3. 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.

4. Transfer the chicken thighs into the casserole and top with herbs, garlic, onion and tomatoes mixture.

5. 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.

6. Remove the chicken casserole from the oven and served warm with your favorite vegetable or salad.

RECIPE PHOTO GALLERY