Potato-Cauli Casserole With Chicken In Garlic Sauce
Najat
Photo by Najat
Here’s a cozy, comforting dish that combines tender chicken thighs with a creamy, flavorful potato-cauliflower mash. It’s the perfect blend of hearty and wholesome, with herb cream cheese adding a bit of magic to both the mash and the rich sauce.
The process is pretty straightforward – you cook up some potatoes and cauliflower, mash them with a few simple ingredients, and then whip up a quick chicken mixture loaded with spices like cumin and cayenne for a little kick. To top it all off, everything is baked in the oven with a layer of melted cheese.
It’s the kind of meal that feels like a hug in a bowl, perfect for family dinners or a cozy night in. Plus, it’s super versatile – you can play around with extra veggies or tweak the spice levels to suit your taste. Ready to dig in? Let’s get cooking!
Ingrediënten
POTATO-CAULI MIXTURE
CHICKEN MIXTURE
Shop ingredients:
Tips
Marinate the chicken thighs a few hours in advance for deeper flavor.
Sear the chicken thighs briefly on high heat to create a crispy outside before cooking them fully on lower heat. This adds extra texture and flavor.
Mix the grated cheese with some breadcrumbs and a bit of olive oil for a crispy golden topping on the casserole.
Consider adding extra vegetables.
Stappenplan
Peel the potatoes and wash the cauliflower. Cut both into large chunks. Put them in a pot with plenty of water and a pinch of salt.
Cook the potatoes and cauliflower until tender, about 15-20 minutes. Drain and set aside 100 grams of cauliflower (see step 6).
Add herb cream cheese, milk, dried parsley, black pepper powder, and salt to the potatoes and cauliflower. Mash until smooth.
Heat butter and olive oil in a frying pan over medium heat. Add the chicken thighs, garlic powder, onion powder, cayenne pepper powder, black pepper powder, cumin powder, and salt. Cook the chicken for 6-7 minutes, turn halfway through, until done.
Remove the chicken from the pan and set aside.
In the same pot, add the heavy cream, the remaining herb cream cheese, dried parsley, and salt. Stir well and let the sauce simmer over high heat for 5-6 minutes until it thickens slightly. Add the chicken thighs and cauliflower (100 grams) and let it simmer for another 2-3 minutes over low heat.
Evenly spread the potato-cauliflower mixture over the bottom of a baking dish. Spoon the chicken mixture over the top and sprinkle grated cheese over it.
Place the baking dish in a preheated oven at 200°C (392°F). Bake for 8-10 minutes, or until the cheese is melted.
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