Save to your scrapbook
Chicken and Sweet Potato Casserole with Polenta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This quick to prepare family casserole is bound to become a favourite. The sweet potatoes add a sweet, rich flavour and vivid colour to the tender pieces of British chicken. The polenta and herb dumplings are light and absorb the flavour of the casserole.
Freezes well once fully cooked. Chopped sun-dried tomatoes or finely chopped cooked bacon can be added to the dumplings along with the herbs.
Heat 1tbsp oil and fry a small chopped onion, add 6 whole chicken thighs and cook for 5-10 minutes to seal. Pour a jar of Loyd Grossman Red Thai Curry Sauce over the top and cook for about 10 minutes. Serve with basmati rice and a vegetable stir fry.
Typical values per serving:
This recipe was first published in January 2000.