Day 7 - Delicious Pesto Chicken Casserole

This recipe for Pesto Chicken Casserole is another of Malcolm's finds that he spoilt me with, on one of our date nights. He asked me to buy the ingredients, and when I saw the list I couldn't imagine what he could possibly be going to make of this combination, so needless to say I had my doubts. Well! It was to die for!!! The ingredients compliment each other beautifully to provide a real taste sensation! I recently entered this recipe into a Chicken Recipe competition, and it WON! Like I said, it's definitely worth a try!

This recipe can easily be doubled to pack half away in the freezer for another night.
(Note: This recipe makes a lot of delicious creamy sauce, more than is shown in this picture)

Photo Credit: snacktherapy.com

Pesto Chicken Casserole

Ingredients:
8 Chicken thighs (or 4 breasts)
125ml (1/2 cup) Chicken stock
125ml (1/2 cup) Sour cream
1 Tbs Cornflour
60ml (1/4 cup) Basil pesto
Toasted pine nuts (We used peanuts)

Method:
1. Place chicken in a saucepan.  Pour over the chicken stock, cover, bring to boil and simmer for about 20 minutes until the chicken is cooked.
2. Meanwhile, mix the sour cream, cornflour and pesto together.
3. Once chicken is cooked, remove from the stock and shred with two forks, then return to the stock.
4. Add the sour cream mixture, and cook for a minute or two until the sauce thickens. Season to taste.
5. Transfer to a serving dish and garnish with pine nuts.
6. Serve with mash, rice or polenta.

Serves 4-6

Day 4 - Malcolm's Chicken Biryani (Wf, GF, DF)

Every Thursday my husband and I have a date night, at home, with the kids tucked into bed early! We take turns cooking something special for each other and recently my hubby was brave enough to try a Chicken Biryani. It was AMAZING!!! Every bite was deliciously spicy but not too hot, and the crispy fried potato chunks were just the cherry on top! This makes enough to feed 8.

Malcolm's Chicken Biryani

Ingredients:
3C Jasmine/ Basmati rice
1 kg Chicken breasts, skin removed and deboned
2 Onions, finely chopped
3 Garlic cloves, finely chopped
2 cm Fresh ginger, grated
1 Tbs Curry powder
2 tsp each Ground coriander, Ground turmeric and Ground cumin
1 tsp Ground cinnamon
½ tsp each Ground nutmeg and Ground cloves
1 Tbs Garam masala (Use less if you want to)
2 Bay leaves
1 tin Chopped tomatoes
1 tsp Sugar
2 cup Chicken stock
Salt to taste
4 large Potatoes, peeled and cubed, parboiled
Oil for frying
1C Chicken stock
Fresh Coriander leaves
Poppadoms
Greek Yogurt


Method:
1. Cook the Rice according to packet instructions.
2. Pre-heat the oven to 170°C.
3. Heat 3 tbs oil in a large pot. Cut the chicken breasts into large chunks and fry in the oil until they start to brown. Remove and set aside.
4. Fry the onions, garlic and ginger for 2 minutes before adding the curry paste and spices. Allow to fry for another minute and add the chicken back into the pot.
5. Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
6. Lower the heat and allow to simmer for 15 minutes.
7. Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
8. To assemble the dish, layer a 1/3 of the rice at the bottom of  a greased oven-proof dish. Next, cover the rice with the chicken curry but reserve some of the sauce. Follow with the rest of the rice and spoon over the remaining sauce. Finally, cover the rice with the fried potatoes. Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
9. Place in the oven for 25-30 minutes.
10. Serve the Chicken Biryani with Greek Yogurt, poppadoms and fresh coriander leaves.

Serves: 8