Ingrediënten
After boiling the potatoes, you can fry them in a pan with a bit of oil or butter before adding them to the sauce. This will give them a crispy layer, adding extra texture to the dish.
Marinate the chicken thighs in the spice mix (salt, cayenne powder, onion powder, garlic powder, and paprika powder) for half an hour before cooking. This allows the flavors to penetrate the meat.
Instead of just grated cheese, use a mix of cheeses, such as mozzarella for a stretchy texture and Parmesan for a savory flavor. This will give the casserole a beautiful golden-brown crust.
Feel free to add extra vegetables of your choice to the dish.
Taste the sauce before adding the honey. Depending on how sweet or tangy the tomatoes are, you can adjust the amount of honey to your liking to prevent the sauce from being too sweet.
Add salt to taste.
Stappenplan
1 Bring the baby potatoes to a boil in a pot of salted water and cook for 7-8 minutes. Add the broccoli and cook for another 4-5 minutes, until both are tender. Remove the broccoli and set it aside. Drain the potatoes. |
2 In a food processor, blend the sun-dried tomatoes, 50 ml of water, and tomato paste until smooth. |
3 Heat 35 ml of the oil from the sun-dried tomatoes in a pan over medium heat. Add the diced chicken thighs, salt, cayenne powder, onion powder, garlic powder, red bell pepper powder, and 0.5 g of dried parsley. Cook for 4 minutes. |
4 Add the chopped yellow onion and cook for another 2-3 minutes. Then, stir in the tomato sauce, 100 ml water, heavy cream, and baby potatoes. Let it simmer for 5-6 minutes. Stir in the honey and the remaining 0.5 g of dried parsley, and crumble the chicken stock cube into the pan. Add half of the broccoli and cook for another 2-3 minutes. |
5 Pour the potatoes and sauce into a casserole dish, placing the remaining broccoli on top. Sprinkle with grated cheese. |
6 Bake the casserole for 8-10 minutes in a preheated oven at 200°C (392°F), or until the cheese is melted. |
