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Chicken and cheese pie 8 portions 350 g chicken breast 1 dl chopped parsley 100 g bread crumbs 100 g Gruyere cheese 30 g freshly ground parmesan cheese 50 g diced shallots 5 tbsp olive oil 1 tbsp tomato paste 1 tsp paprika 1 tsp curry powder 8 eggs 1 tsp black pepper Salt Cut the chicken into small pieces and heat half of the olive oil in a sauce pan. Fry the chicken pieces and the diced onions in the olive oil. Season with black pepper and salt. Add the tomato paste, paprika, curry and coat the chicken with all the spices. Add just enough water to cover the chicken. Cover the pan and cook for 15 min over medium heat, stirring the chicken stew every now and then. Remove the sauce pan from the heat and let the chicken stew cool down. Add chopped parsley, bread crumbs and the cheese. Mix all ingredients well and test if the mixture needs more salt. Now you can add the eggs one at a time, and mixing well every time you add an egg. Oil a (25cm) cake tin with the remaining olive oil and transfer the mixture to the tin spreading the mixture evenly. Bake in the oven (200c) for 15 min. Serve warm with green salad and toasted bread. If any of this chicken and cheese pie is left over, use it on sandwiches (All recipes and food pictures by Husein Turbi)
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