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Chicken and Sweet Potato Casserole with Polenta
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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.
Serves: 4
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:
Energy |
1531.344kJ 366.0kcal |
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Fat | 18.2g |
This recipe was first published in January 2000.
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