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Tuesday, 6 February 2018

Recipe - Chicken, Chilli & Peanut Butter, Potato Topped Pie #GlutenFree


Chicken, Chilli & Peanut Butter, Potato Topped Pie

This recipe serves 3 hungry people, or 4 normally, but the great thing about it is, reheating it the next day, it tastes even better, so it's fine for 2 people as well. If you don't like eating the same thing twice in a row for dinner, it would make a good lunch if you have a microwave at work.

It takes a little time to prepare, but is well worth it. Because it has a potato top not pastry, it is gluten free—an added bonus.

This recipe is based off of this one from BBC Good Food, but I changed a lot of it, so here is my version.

Ingredients

Chicken Filling
  • 1 tbsp oil (which ever you prefer for frying)
  • 2 tbsp minced or finely chopped ginger
  • 2 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 medium red onions
  • 2 red peppers (roasted from a jar are easiest)
  • 2-3 skinless chicken breasts (~450g)
  • 250g (~1 cup) passata
  • 2 tbsp tomato puree
  • 1 vegetable bouillon cube (make sure it is gluten free)
  • 3 tbsp peanut butter
  • 250ml water
  • 300g can cannellini beans
Mash
  • 500g potatoes
  • 1/2 tbsp fresh coriander finely chopped (if you love coriander add more, but my husband is not fond of it and this amount gives a nice undercurrent without being in your face).
  • 1 tsp mild chilli powder
  • knob of butter
  • splash of milk

Instructions


  1. Peel and chop the potatoes and put on the stove in a saucepan of water to boil until tender. At least 15mins, but could take longer - check them with a fork before draining.
  2. Preheat the oven to 200C/180C Fan/gas 6/400F/350F Fan
  3. Finely chop the onion (I like the onion to disappear, but keep it chunkier if you prefer) and roughly chop the pepper.
  4. Heat the oil in a pan on low, add the onion, ginger, chilli, cumin and coriander. (If your peppers are fresh and not from a jar like mine, also add now). Cook gently until the onion and ginger are completely softened and the onion is translucent.
  5. Add the peppers and cook for a minute or two (if you didn't add them in the previous step).
  6. While the onions are softening, chop the chicken into small chunks.
  7. Add the chicken to the pan and fry unto it begins to colour slightly.
  8. Add the passata (you can use canned toms if you prefer, I just hate the bits :)) and tomato puree and stir through.
  9. Dissolve the bouillon cube in 150ml (2/3 cup) boiling water and add to the pan.
  10. Mix the peanut butter with 100ml (~1/2cup) water and add to the pan. 
  11. Add the drained cannellini beans and cook for at least five minutes.
  12. Mash the potatoes with the butter until smooth.
  13. Add the milk (if you add it before you will get lumpy mash), the coriander and the chilli powder and mix together.
  14. Put the chicken mixture into the bottom of a medium baking dish (mine is 26x16x6cm) and carefully spread the potato over the top.
  15. Pop in the over for approx 35min.
  16. Serve with the green vegetable of your choice - peas or beans or broccoli would all be good.

The pie will also keep well in the fridge for up to three days, and will freeze well - just stop after step 14. If cooking after freezing, make sure it is thoroughly defrosted before heating. It will need approx 50mins in the oven from chilled. If it starts to colour too much on top, cover with foil.

If reheating some of the fully cooked pie the next day, always make sure it is piping hot before eating - you do not want to poison yourself. Also, if reheating in the oven, leave uncovered for the first 10 mins, then cover with foil for the rest of the cooking time or it will burn.

If you enjoy a crunch on top of your pie, some crushed peanuts scattered over the top would give it some nice texture.

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