Try this Curried Chicken Pie with Sweet Potato Rosettes recipe, or contribute your own.
Suggest a better descriptionIn a 3-quart flameproof baking dish heat the oil over moderately high heat until it is hot, but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon a s it is browned to a bowl. In the fat remaining in the dish cook the onion over moderately low hear, stirring occasionally, until it is softened, add the garlic and gingerroot, and cook the mixture, stirring occasionally, for 3 minutes. Add the cumin, coriander, and flour and cook the mixture, stirring, for 3 minutes. Add the stock combined with 1 cup water, heated, whisking, and simmer the mixture for 5 minutes. Add the lime juice, chilies, tomatoes, lamb and any juices that have accumulated in the bowl, and salt and pepper to taste and simme r the mixture, covered, skimming it occasionally, for 45 minutes to an hour. While the mixture is simmering, in a large saucepan steam the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 2 to 3 minutes, or until it i s just wilted. Drain the spinach in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. Add the cauliflower to the chicken mixture, simmer for 5 minutes, and stir in the spinach. The ste w may be prepared up to this point, cooled to room temperature, and kept covered well and frozen for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe. Bake the potatoes in a preheated 425 degree oven, pricking them several times with a fork after 30 minutes, for 1 hour, or until they are very tender, and let them stand until they are cool enough to be handled. Peel the potatoes, force them through a food mill fitted with the medium disk set over a bowl, and stir in the butter and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe it into 2-inch rosettes around the edge of the baking dish. The stew may be prepared up to this point, cooled to room temperature, and kept covered and chilled for up to 3 days. Bake the stew in a preheated 400 degree oven for 20 to 30 minutes, or until it is heated through and the rosettes are browned lightly. Yield: 6 serving Recipe By : COOKING LIVE SHOW #CL8758 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:06:28 -0500 From: "Angele and Jon Freeman"
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Serving Size: 1 Serving (2575g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 977 | ||
Calories from Fat: 545 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.6g | 81 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 37.9g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 542.3mg | 19 % | |
Potassium 2483.4mg | 65 % | |
Total Carbohydrate 102.1g | 30 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 84.6g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 977
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