Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.


Festive Eve Baked Chicken

A wonderful festive evening supper dish for family and friends!

Serves 6
Preparation: 45 minutes
Cooking: 45 minutes
Temperature: 180

Ingredients

Filling
1 whole large chicken – cooked, flesh only
1 x 349g can sweetcorn – drained, or 285g frozen sweetcorn
1 x 425g small button mushrooms – drained & whole
1 x 298g can condensed Campbells mushroom soup
1 can measure of milk

Seasoning
Crispy Topping
400g Jasmin Thai rice – cooked
150g large packet plain crisps – crumbled by hand

Instructions

Preparation

1 large chicken poached in a large pot of water with onion, carrot for 45 minutes to one hour. Cool and remove flesh from the carcass. Discard skin and bones etc. Chop chicken flesh into bite-sized pieces. Keep liquid for stock.

Cook rice – leave to cool.

Make filling

In a large bowl add chicken, sweetcorn, button mushrooms, and all the mushroom soup plus one can level of milk. Mix well. Add plenty of freshly ground black pepper and a touch of sea salt.

Assemble

Tip all chicken mixture into a lightly buttered ovenproof dish. Place cooked rice all over the top. Cover with a layer of buttered tin foil.

Bake

Place in the oven with the tin foil lid for 45 minutes or until well heated through. For the final 10 minutes of baking, remove the tin foil lid and cover with crumbled crisps.

Serve

Remove from the oven and serve hot straight to the table. Traditionally enjoyed with cooked peas and generous amounts of soya sauce.


Jules Tips: This recipe will fit a 23cm x 28cm pie dish. Frozen sweetcorn can also be used rather than tinned, no need to defrost, just mix in frozen and bake. They will defrost and cook once in the hot oven. Keep liquid for a stock for soups and other savory recipes. Freeze or keep in the fridge for 2-3 days.

 


Contributed by: Julia Toon, Jules of the Kitchen

Click here for more recipes in this series.