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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A good winter warmer. Ingredients:
3 chicken breasts, cut into 1cm cubes |
1 lb new potato, sliced into circles about 5mm thick |
6 spring onions, sliced |
1 bell pepper, sliced |
1 pint 1% low-fat milk |
6 tomatoes, thinly sliced |
2 tablespoons cornflour |
1 tablespoon olive oil |
2 chicken stock cubes |
2 tablespoons honey |
1 teaspoon coarse grain mustard |
1 garlic clove, crushed |
1 teaspoon rosemary |
1 teaspoon thyme |
1/2 teaspoon black pepper |
Directions:
1. Mix the chicken into the marinade.
2. Boil the potatoes until soft, and drain.
3. Heat the oil in a frying pan.
4. Fry the chicken on a medium heat for about 10 minutes.
5. Add the peppers and spring onions and cook for a further 5 minutes.
6. Mix the cornflour into the milk and heat in a saucepan on a low to medium heat, stirring constantly, until thick.
7. Mix the stock cubes with a little boiling water to form a thick liquid.
8. Stir the stock into the milk.
9. Layer the potatoes, chicken mix, tomatoes and a little of the sauce into a baking dish.
10. Repeat 3 times finishing with the sauce on top.
11. Bake for 40 minutes at 165c.
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