Ingredients

• 900 g potatoes
• 250 g broccoli
• 40 g butter (unsalted)
• 50 ml milk
• 4 g salt (⅔ tsp)
• 1 g black pepper powder (⅓ tsp)
• 15 ml olive oil
• 20 g butter (unsalted)
• 400 g chicken thighs
• 3 g turmeric powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 3 g onion powder (1 tsp)
• 3 g garlic powder (1 tsp)
• 1 g black pepper powder (⅓ tsp)
• 1.5 g dried chives
• 100 g broccoli (check step 3 and 5)
• 100 g yellow onion (yellow onion)
• 150 ml heavy cream
• grated cheese

Instructions

1. Peel the potatoes and cut them into cubes. Peel and chop the yellow onion. Cut the broccoli into pieces.

2. Bring a pot of water to a boil. Add salt and the potatoes, and cook for 10 minutes.

3. Add the broccoli to the potatoes and simmer for another 5-10 minutes. Then, drain the water. Set aside 100 grams of broccoli for later use with the chicken.

4. Add the butter, salt, black pepper, and milk to the potatoes. Mash together.

5. Heat the olive oil along with the sunflower oil in a skillet over medium-high heat. Add the diced chicken thighs, along with the turmeric, cayenne pepper, onion powder, garlic powder, black pepper, and dried chives. Cook for 2-3 minutes. Add the chopped onion and cook for another 3-4 minutes. Finally, add the broccoli and the heavy cream. Let it simmer for 5-7 minutes, or until the sauce has thickened.

6. Grease your hands with some sunflower oil and take a portion of the potato-broccoli mixture. Shape it into a ball and place it on an ovenproof dish. Repeat this process for the rest of the mixture.

7. Take a spoon and press it into a potato-broccoli ball to create a hole. Fill it with some grated cheese, the chicken mixture, a little more grated cheese, and a few pieces of broccoli.

8. Place the broccoli potato casserole with chicken in a preheated oven at 200°C. Bake for 10-15 minutes.