Recipe

A-maize-ing Chicken

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A-maize-ing Chicken

Creamy polenta topped with chicken covered in tomato sauce and roasted courgettes on the side.




Ingredients to serve 2

  • 2 x courgettes – slice thinly at an angle
  • 250g x chicken fillets
  • ½ x onion – peel & chop finely
  • 1 stick x celery – dice (½cm)
  • ½ clove x garlic – peel, grate finely & chop
  • ½ sachet x tomato paste
  • ½ tsp x mixed herbs
  • 2 x tomatoes – dice (1cm)
  • ½ cup x water (for the sauce)
  • ½ litre x boiling water (for the polenta)
  • 1 cup x polenta
  • 30g x hard cheese – slice with potato peeler
  • 5g x parsley – remove stalks & chop roughly
  • ½ tsp x chili flakes (optional)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x courgettes – slice thinly at an angle
  • 500g x chicken fillets
  • 1 x onion – peel & chop finely
  • 2 sticks x celery – dice (½cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 1 sachet x tomato paste
  • 1 tsp x mixed herbs
  • 4 x tomatoes – dice (1cm)
  • 1 cup x water (for the sauce)
  • 1 litre x boiling water (for the polenta)
  • 2 cups x polenta
  • 60g x hard cheese – slice with potato peeler
  • 10g x parsley – remove stalks & chop roughly
  • 1 tsp x chili flakes (optional)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Roasted courgettes: Place the courgette slices on a tin foil lined baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast them for 15 minutes until golden. Remove from the oven and set aside.

Step 3

Chicken: Season the chicken fillets with salt and pepper. Place a large pan on medium-high heat with a drizzle of olive oil. Add the chicken and brown for 5 minutes until golden and cooked through. Remove from the pan and set aside.

Step 4

Sauce: Use the same pan on medium-high heat with a drizzle of olive oil. Add the onion and celery and cook for 5 minutes with a little salt. Add the garlic, tomato paste and mixed herbs and cook for about 1 minute until evenly coated. Add the tomatoes and the water (see quantity above for the sauce) and cook until the tomatoes soften and the sauce thickens. Season to taste with salt and pepper. Add the chicken to the sauce and mix through.

Step 5

Polenta: Pour the boiling water (see quantity above for the polenta) into a pot. Bring it up to a gentle simmer and add the polenta. Using a whisk (or a wooden spoon) stir the polenta until it thickens – about 1 minute. Add a knob of butter and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again. Season to taste.

Step 6

Serve by topping the polenta with the sauce-covered chicken, roasted courgettes, fresh parsley and hard cheese shavings. Add a sprinkle of chilli flakes (optional). If your kids don’t like all the ingredients mixed, you can serve them all separately.