Potato-Cauli Casserole With Chicken In Garlic Sauce
Prep Time
50 minutes
Porties
Serveert 4
Niveau
Easy
Here’s a cozy, comforting dish that combines tender chicken thighs with a creamy, flavorful potato-cauliflower mash. It’s the perfect blend of hearty and wholesome, with herb cream cheese adding a bit of magic to both the mash and the rich sauce.
The process is pretty straightforward – you cook up some potatoes and cauliflower, mash them with a few simple ingredients, and then whip up a quick chicken mixture loaded with spices like cumin and cayenne for a little kick. To top it all off, everything is baked in the oven with a layer of melted cheese.
It’s the kind of meal that feels like a hug in a bowl, perfect for family dinners or a cozy night in. Plus, it’s super versatile – you can play around with extra veggies or tweak the spice levels to suit your taste. Ready to dig in? Let’s get cooking!
Ingrediënten
Marinate the chicken thighs a few hours in advance for deeper flavor.
Sear the chicken thighs briefly on high heat to create a crispy outside before cooking them fully on lower heat. This adds extra texture and flavor.
Mix the grated cheese with some breadcrumbs and a bit of olive oil for a crispy golden topping on the casserole.
Consider adding extra vegetables.
Here’s a cozy, comforting dish that combines tender chicken thighs with a creamy, flavorful potato-cauliflower mash. It’s the perfect blend of hearty and wholesome, with herb cream cheese adding a bit of magic to both the mash and the rich sauce.
The process is pretty straightforward – you cook up some potatoes and cauliflower, mash them with a few simple ingredients, and then whip up a quick chicken mixture loaded with spices like cumin and cayenne for a little kick. To top it all off, everything is baked in the oven with a layer of melted cheese.
It’s the kind of meal that feels like a hug in a bowl, perfect for family dinners or a cozy night in. Plus, it’s super versatile – you can play around with extra veggies or tweak the spice levels to suit your taste. Ready to dig in? Let’s get cooking!
Stappenplan
1 Peel the potatoes and wash the cauliflower. Cut both into large chunks. Put them in a pot with plenty of water and a pinch of salt. |
2 Cook the potatoes and cauliflower until tender, about 15-20 minutes. Drain and set aside 100 grams of cauliflower (see step 6). |
3 Add herb cream cheese, milk, dried parsley, black pepper powder, and salt to the potatoes and cauliflower. Mash until smooth. |
4 Heat butter and olive oil in a frying pan over medium heat. Add the chicken thighs, garlic powder, onion powder, cayenne pepper powder, black pepper powder, cumin powder, and salt. Cook the chicken for 6-7 minutes, turn halfway through, until done. |
5 Remove the chicken from the pan and set aside. |
6 In the same pot, add the heavy cream, the remaining herb cream cheese, dried parsley, and salt. Stir well and let the sauce simmer over high heat for 5-6 minutes until it thickens slightly. Add the chicken thighs and cauliflower (100 grams) and let it simmer for another 2-3 minutes over low heat. |
7 Evenly spread the potato-cauliflower mixture over the bottom of a baking dish. Spoon the chicken mixture over the top and sprinkle grated cheese over it. |
8 Place the baking dish in a preheated oven at 200°C (392°F). Bake for 8-10 minutes, or until the cheese is melted. |
