Chicken Mozzarella Casserole
easy
50 mins
50 mins
Ingredients
- 800 g floury potatoes
- 7-10 Tbsp Salt
- 1 collar Spring onions
- 1 red chilli pepper
- 75 g roasted peanut kernels
- 600 g Chicken filet
- 3 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 200 ml Milk
- 2 TABLESPOONS Butter
- 7-10 Tbsp grated nutmeg
- 500 g strained tomatoes
- 1 (250 ml) bottle of barbecue sauce
- 2 TABLESPOONS Peanut cream
- 1–2 Splash Worcester sauce
- 250 g Mozzarella cheese
Directions
- 1
Peel, wash and chop the potatoes and cook in boiling salted water for about 20 minutes. In the meantime clean, wash and chop the spring onions. Clean the chilli, cut lengthwise, remove seeds, wash and finely chop the pod. Coarsely chop the peanuts. Wash the meat, dab dry and cut into cubes
- 2
Heat 2 tablespoons of oil in a frying pan. Fry the meat until golden brown, turning it over. Add spring onions and fry briefly. Season with salt and pepper. Divide into 4 small or 1 large casserole dish. Drain the potatoes, let them evaporate briefly and mash them finely with milk and butter. Season to taste with salt and nutmeg
- 3
Heat 1 tablespoon of oil in a frying pan and briefly sauté the chillies in it. Add strained tomatoes and barbecue sauce. Bring to the boil, melt peanut cream in it. Season to taste with salt, pepper and Worcester sauce, simmer for about 5 minutes. Drain the mozzarella and cut into cubes
- 4
Mix about half of the peanuts into the sauce and pour over the meat. Spread mashed potatoes on top. Sprinkle with mozzarella and remaining peanuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes
Nutrition Facts
820 kcal
53 g
40 g
61 g
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