Courgettes – chopped and steamed until they are part cooked (or however you want to cook them till they are part cooked)
Onion – finely chopped and lightly fired
Cheese sauce enough to cover the lot
Cheese – enough to give a good topping.
Now I have deliberately not put quantities because it is a recipe that can be easily increased / decreased depending on how many you are cooking for. I make my own Cheese sauce but it could just as easily be made with packet mixes if making your own sauce is not your thing.
I usually work on 1 1/2 courgettes per person and 1 medium onion for 2 people.
Put it all together and then pop it in an oven at 180 deg until the cheese is brown and bubbling.
Goes great with Pork chops or chicken (well that’s my favourite anyway).
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1 whole chicken, cut into pieces and skin removed
- 2 large onions, chopped medium
- 1 tablespoon ground ginger
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 sticks of cinnamon
- 1 teaspoon saffron threads, crumbled
- 1 teaspoon turmeric
- 1 1/2 to 2 teaspoons salt
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
Mix all ingredients in a heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.
Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)
Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.