Cooking time •
40
mins
Preparation time •
15
mins
Serves •
50
Peachy Chicken Casserole
This easy-to-assemble casserole is a delicate balance of sweet and savoury. The peach flavoured sauce is thickened with Royco Cream of Mushroom Soup Powder. Serve on rice or mash.
Ingredients
- 50 portions chicken thighs and drum sticks
- 1 kg Royco Cream of Mushroom Soup
- 1 kg white button mushrooms diced
- 1 bunch leeks, finely chopped
- 1 bunch fresh coriander, chopped
- 60 grams dry thyme
- 120 grams Paprika
- 60 grams turmeric
- 750 ml cooking oil
- 60 ml tomato paste
- 4 tins peach slices
- 1 Liter peach juice
- 500 ml vegetable stock (water)
Method
- Marinate chicken portions with a mixture of paprika, turmeric, fresh thyme and set aside for about 15 minutes, Heat oil in a large frying pan or flat top grill and fry chicken portions in batches until browned.
- In a large pot sauté chopped leeks, peach slices and half fresh coriander and thyme, until well cooked in a large bowl, mix Royco Cream of Mushroom Soup Powder with peach juice, vegetable stock and stir into the pot. Continue to cook for about 3 -5 minutes on medium heat, until thick and creamy.
- Transfer all chicken to a large casserole inserts, pour over sauce mixture and combine well using a chef spoon, season with salt and pepper to taste. Cover with a foil and cook in the oven at 180 for about 30 – 40 minutes to infuse all the flavours.
- When cooked, remove from the oven and garnish with remaining fresh coriander and serve hot as desired. Enjoy!
Chefs Tip – Best served with either rice or mash and a side of roast vegetables or salad of your choice.