Saturday, 26 November 2016

Chicken Crumble

The base and idea to this recipe is SortedFoods Turkey Crumble.
Since we have Thanksgiving today, I wanted to celebrate a bit after work with a bit of poultry.

I bought some rotisserie chicken breasts a while ago and some can of sweet corn was sitting around, sour cream in the fridge and the only thing I had to buy was baby spinach.
This is so easy peasy and the taste is great.

A very homey dish with not so much work to do. It is great as a packed lunch the other day or can be frozen for an other meal.

200 g precooked chicken breast
2 spring onions
1 can of sweet corn
300 g baby spinach
200 g creme fraiche
1 tsp Korean chili powder
1 tbsp mustard
salt and pepper
80 g flour
30 g bread crumbs
80 g butter
1 tsp smoked paprika
1 tsp onion and garlic powder
some celery seed
salt and pepper
dried thyme

Cut the chicken into cubes.
make a kettle of boiling water and put the spinach into a large bowl and pour the hot water over it.
Drain and squeeze the spinach
Open the can of sweet corn and drain it
cut the spring onions fine.
Use an ovenproof dish and chuck the ingredients in. Pour the creme fraiche on top, season and give it a good mix.

Preheat the oven 180 C

In a second bowl mix butter and flour and breadcrumbs with the seasoning until you have crumble pieces. Sprinkle them on top of the mix and get it into the oven for 15 min.
Set the grill on high and give the crumble 5 more minutes to get brown.
Serve with toast.

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