Serves: 3 - 4
This meal is not only easy to make but very filling because there are layers of potatoes, onions, hot peppers, spinach and chicken smothered in cream and cheese. The saffron makes it absolutely delicious and served with Roasted Parm Asparagus is a complete meal.
Ingredients
2 russet potatoes
Water with 1 tsp salt
2 tbsp olive oil
¾ cup finely chopped onions
½ cup finely chopped hot red chili pepper (optional)
2 chicken breasts chopped in 1-inch cubes
1 tbsp garlic salt
3 cups spinach
½ cup shredded feta cheese
1 tbsp olive oil
1 ½ cup whole cream
1 tsp salt
1 tsp dried parsley
½ tsp saffron
1 cup shredded mozzarella cheese
Finely chopped parsley
Directions
Preheat oven 400°F
Peel and thinly slice potatoes (I used a mandolin to make them even)
Add potatoes to a large sauce pan and cover with water and salt
Boil potatoes for five minutes and use a colander to strain
While potatoes are boiling heat oil on high in large skillet
Add onions and peppers and sauté for three minutes
Stir in chicken and add garlic salt and cook for ten minutes
Add spinach and keep stirring until spinach has wilted and then take off heat
Pour oil in a 8x8-inch coverable baking dish and spread all over using a brush
Lay one layer of potatoes on bottom of pan
Pour chicken mixture on top of potatoes and spread out evenly
Sprinkle feta cheese all over chicken mixture
Top with another layer of potatoes
Whisk together cream, salt, dried parsley and saffron and pour over potatoes
Bake for 10 minutes covered until the cream boils and uncover and bake for 30 more minutes so cream can thicken
Sprinkle mozzarella cheese and broil for five minutes or until mozzarella is golden
Let sit for five minutes before serving
Serve with roasted parm asparagus and sprinkle with parsley
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