Chicken and Mushroom One-Pot

One-pot meals are a godsend for those who need to get out early. With this one, all the work is done beforehand, and when you have built the dish, you can then clean up and leave it with a tea towel over it. You can do it in the morning if you like, or the evening before, and simply pop it in the fridge until you are ready. What is more, if you organise your time right, you can put this one in the oven and bake it while you are watching the six o’clock news. From there it is only a matter of taking it out of the oven and putting it on the table. How much easier can it get?

Ingredients.
½ cup grated cheese.
½ cup breadcrumbs.
¼ cup chopped fresh parsley.
½ tsp paprika.
400g potatoes.
1 tblsp olive oil.
1 large chicken breast, diced.
2 cups chopped mushrooms.
Salt and pepper to taste.
½ cup marsala.
½ tsp lavender [optional].
1x160ml can coconut milk.
2 spring onions, finely chopped.

Method.
Mix the cheese, breadcrumbs, parsley and paprika together in a small bowl and set aside. Scrub the potatoes and boil in salted water for 20 minutes. Remove and set aside.
Heat the oil in a sauté pan over a hot flame and seal the chicken all over. Add the mushroom, salt and pepper and chow around for 2-3 minutes. Add the masala and lavender and stir through, cooking until the liquor has almost disappeared. Add the coconut milk and stir through until well mixed. Bring to the boil then remove from the heat.
Preheat the oven to 180°C. Rub a little oil over the base of a 20cm baking dish. Slice the potato into rounds about the thickness of your little finger and use them to cover the base of the dish. Spread the chicken and mushroom mixture evenly over the potatoes, sprinkle the spring onion all over, then spread the cheese mixture evenly all over on top. Place in the oven and bake for 40 minutes.
Remove and serve immediately, with a little fresh salad on the side if required.

Serves: 2.

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