Chipotle Chicken with Corn Chip Crust
Serves 6, Prep and Cook: 1 hour, 45 mins
2 tblsps olive oil
1.5kg chicken thigh fillets, trimmed,
cut into 5cm pieces
1 large red onion, cut into thin wedges
1 large red capsicum (300g), cut into
3cm pieces
1 tblsp chipotle seasoning
375g jar enchilada cooking sauce
400g can diced tomatoes
2 x 125g cans black beans, drained,
rinsed
1 avocado, halved
2 tblsps lime juice
TOPPING
20 0g packet plain corn chips, coarsely
crushed
1½ cups grated tasty cheese
1 Heat half the oil in a flameproof,
casserole dish (14-cup capacity) over
a medium to high heat. Add chicken
in two batches. Cook, turning
occasionally for about 5 minutes,
or until lightly browned. Remove.
2 Heat remaining oil in same dish
over medium to high heat. Add onion,
capsicum and seasoning. Cook, stirring
for 2 minutes. Stir in sauce, tomatoes
and beans with ¾ cup water. Return
chicken. Bring to boil. Remove. Cover
with lid.
3 Cook in a moderately slow oven
(160C) for 1 hour and 15 minutes.
4 Meanwhile, make topping by
tossing chips with cheese in a bowl.
5 Remove casserole. Uncover and stir
gently. Sprinkle over topping. Increase
oven to moderate (180C). Cook,
uncovered, for a further 10 minutes,
or until cheese is melted.
6 Place avocado and juice in a small
bowl. Mash well with a fork. Season
with salt and pepper.
7 Serve casserole with avocado
dolloped over topping.2 tblsps olive oil
1kg diced lamb
2 large onions, coarsely chopped
2 stalks celery, chopped
500g carrots, peeled, chopped
2 tblsps plain flour
¹⁄³ cup tomato paste
½ cup Worcestershire sauce
2 tblsps Dijon mustard
1 tblsp brown sugar
2 small beef stock cubes, crumbled
¹⁄³ cup chopped fresh parsley
Mashed potato, to serve1 Heat half the oil in a flameproof casserole dish
(16-cup capacity) over a medium to high heat.
Add lamb in two batches. Cook, turning
occasionally, for 5 to 8 minutes, or until browned
all over. Remove.
2 Heat remaining oil in same dish. Add onions,
celery and carrots. Cook, stirring for about
5 minutes, or until lightly browned. Return lamb
to dish. Add flour and tomato paste. Cook,
stirring, for a further 1 minute.
3 Stir in sauce, mustard, sugar and stock cubes
with 2½ cups water. Bring to boil. Remove.
Cover with lid.
4 Cook in a slow oven (150C), stirring halfway
through, for 2 hours. Remove from oven. Season
with salt and pepper. Stir in parsley.
5 Serve with mashed potato.Diced lamb is available
from major supermarkets.
Or, ask your butcher to dice
meat from a boned leg of
lamb instead. Casserole can
be made up to three days
ahead. Keep, covered,
in the fridge.TIP
For a change, omit corn
chip and cheese topping
and serve with warmed flour
tortillas instead. Mashed
avocado can be prepared
up to 1 hour ahead.
Keep, covered, in
the fridge.TIP
Devilled Lamb Casserole
Serves 4, Prep and Cook:
2 hours, 25 mins
Photos: Joe Filshie, Styling: Carolyn Fienberg, Food Preparation: Kerrie Worner, Recipe development: Karen Buckley, Jane Ash, Pam JonesNEW
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IDEAS
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