Savory Baked Chicken And Vegetables Recipe

Indian cuisine

Savory Baked Chicken and Vegetables recipe

About this recipe

A hearty and comforting dinner dish featuring tender chicken, vibrant vegetables, and a golden breadcrumb topping, baked to perfection with a rich gravy.

Ingredients

  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • - Jalpur Fresh Peas - (Garden Peas)
  • 50G Pepper Black Ground BWFO
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • 227G Paxo Golden Breadcrumbs
  • - Tata Salt
  • - Billington'S Light Brown Soft Sugar
  • 50G Top-Op Nutmeg Powder 50g
  • 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
  • 50G Niharti Cinnamon Taj-Dalchini Powder 50g
  • - Mace Powder Organic 25g

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and grease a large casserole dish.
  2. 2. In a large bowl, mix 1 whole chicken (cooked and shredded), 1 1/2 lb peas, and 1 package of diced carrots together until evenly combined.
  3. 3. Spread half of the chicken and vegetable mixture into the prepared casserole dish.
  4. 4. Sprinkle 1 1/2 pints of toasted bread crumbs evenly over the mixture.
  5. 5. Add the remaining chicken and vegetable mixture on top of the breadcrumbs.
  6. 6. Cover the top with another 1 1/2 pints of toasted bread crumbs.
  7. 7. Prepare a gravy by combining chicken broth with 1 tbsp black pepper, 1 tsp salt, 1 1/2 lb brown sugar, 1 1/2 tsp clove, 1 tsp nutmeg, 1/2 tsp ginger, 1 tsp cinnamon, and 1 1/2 tsp mace in a saucepan. Cook over medium heat until thickened.
  8. 8. Pour the prepared gravy evenly over the casserole, ensuring it is well-covered.
  9. 9. Bake the casserole in the preheated oven for 1 hour or until the top is golden brown and the dish is heated through.
  10. 10. Remove from the oven and let it rest for 5 minutes before serving.