Moroccan Chicken Lentil & Cauliflower Pie
with Hidden Veg & Parmesan Mash Topping- Milk
No one will want to miss dinner when this irresistible veggie pie is on the menu! With a saucy chermoula-spiced lentil filling and creamy Parmesan-laced mash, it’s humble home cooking at its finest. This recipe is under 650kcal per serving. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1 packet
Baby Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 tin
Diced Tomatoes with Garlic & Onion
1
Cauliflower
1
White Turnip
1 sachet
Chermoula Spice Blend
320 g
Chicken Breast
1
Capsicum
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Cut cauliflower into small florets. Cut carrot and parsnip into bite-sized chunks. • Cut chicken breast into 2cm chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, peel potato and cut into large chunks. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return the potato to the saucepan, then add the milk and half the butter and mash until smooth. Generously season with salt.
• While the potato is cooking, • in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • Add chermoula spice blend and garlic paste until fragrant, 1-2 minutes.
• To the pan, add crushed & sieved tomatoes, the brown sugar, remaining butter, black beans and vegetable stock powder. • Add baby leaves and roasted veggies to the filling and gently stir through until leaves have wilted.
• Transfer bean filling to a baking dish and spread evenly with the mashed potato. Sprinkle over grated Parmesan cheese. • Bake pie until lightly golden, 8-10 minutes.
• Divide Moroccan chicken, black bean and cauliflower pie between plates. Enjoy!
