7 - 13 November 2002 Issue No. 611 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Saucy Chicken Casserole

By Moushira Abdel-Malek

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Ingredients:

500 gms. chicken breast fillets (diced)
1 large onion (finely sliced)
1 clove garlic (crushed)
500 gms. red juicy tomatoes (skinned and chopped coarsely)
1/2 tsp. : dried basil + dried oregano + black pepper
1/4 cup grated parmesan cheese
2 tsp. oil
Salt + 2 cardamom pods

Topping:

1 tbsp. plain flour
3/4 cup milk
1/2 tsp. dry mustard
15 gms. butter

Method:

Heat oil in saucepan. Add onion and garlic. Stir constantly over heat until onion is soft. Add chicken and stir to change colour. Add cardamom, cover and allow to cook in its own juices, over low heat, only until just tender. Stir in tomatoes and herbs. Season to taste. Bring to the boil, reduce heat, simmer uncovered for 10 minutes or until mixture thickens. Remove cardamom. Transfer mixture into an ovenproof dish. Spread evenly with topping. Sprinkle with cheese. Bake in a moderate preheated oven until cheese slightly browns. Serve with a green salad.

Topping:

Melt butter in saucepan. Stir in flour. Stir constantly over heat for one minute. Gradually stir in milk away from heat, stirring constantly. Bring back to heat stirring until mixture boils and thickens. Remove from heat and stir in the mustard.

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