CREAMY CHICKEN AND THYME PIE WITH KUMARA PARMESAN TOPPING.

Υλικά

Kumara Parmesan topping

400g orange kumara, peeled and diced

½ head cauliflower, stalk and florets roughly diced

¼ cup grated Parmesan cheese

Creamy chicken and thyme filling

2 teaspoons olive oil

550g boneless, skinless chicken thighs

1 leek, white and pale green part only, cut in half lengthways and thinly sliced

2 stalks celery, finely diced

2 cloves garlic, finely chopped

1 tablespoon chopped thyme

2-3 tablespoons water

1 cup salt-reduced chicken stock

2 teaspoons soy sauce

125g pottle lite sour cream

1 tablespoon cornflour, mixed with 1 tablespoon cold water

2-3 teaspoons wholegrain mustard

To serve

2-3 tablespoons chopped

parsley

Sautéed Veggies (see page 248) or Green Salad (see page 251)

Οδηγίες

Preheat oven grill to high. Bring a medium pot of salted water to the boil. Set aside a medium casserole or pie dish (about 20 x 22cm or similar).

1. Cook kumara and cauliflower in boiling water for about 15 minutes, until tender. Drain well and tip back into pot.

Roughly mash and season to taste with salt and pepper.

2. While veggies cook, prepare filling. Heat I teaspoon of the oil in a large fry-pan on high heat. Pat chicken dry, season with salt and pepper, and cook for about 3 minutes each side until golden (it does not need to be cooked all the way through), remove from pan and set aside. Keep pan on medium-high heat.

3. Add remaining oil to pan and cook leek, celery, garlic, thyme and water for 4-5 minutes, until soft. Scrape bottom of pan with a wooden spoon to release any pan brownings. Roughly dice chicken into 1-2cm pieces. Return diced chicken with any resting juices to pan, along with stock and soy sauce. Bring to a simmer and cook for about 3 minutes, until chicken is cooked through.

4. Reduce heat to low, stir through sour cream, cornflour mixture and mustard, and cook for about 1 minute, until the filling has slightly thickened. Remove from heat and season to taste with salt and pepper.

5. Transfer filling to casserole or pie dish. Top with dollops of mash and roughly spread out with a fork. Sprinkle with Parmesan and grill (on upper oven rack) for 4-5 minutes. Leave to rest in dish for 5 minutes before garnishing

with parsley. To serve, portion pie onto plates and serve with sautéed veggies or green salad.