Thursday, October 9, 2014

Chicken Casserole (Worthymama Grill Style)



You must have heard the phrase “it was mind blowing or I was blown away”, this is the best phrase to use to describe the intriguing taste of my chicken casserole (worthymama grill style)! You may have also tasted various chicken casserole but I bet you the unique taste of my modified chicken casserole will “blow you away”!My family love this tasty sauce a lot as it is a great substitute for the usual tomatoes sauce (stew) especially when it is to be used as a sauce for  white/snow rice.
I tell you for sure it is a perfect hosting sauce which you can garnish like my photo or with fried plantain. I hope you will not become worried that the ingredients may not be readily available after seeing my sumptuous casserole photo and the long list of ingredients. Just relax….to tu waje…fara bale…daka ta…(relax in Idoma,Yoruba & Hausa language)I must warn you that it is a spicy sauce so be prepared to eat it along with a cold drink, water preferably,  else you will end up sticking your tongue out after the meal like a drooling puppy! lol*wink*Take note that you have to prepare the chicken for grilling and other ingredients so you have to start hours before the time you intend to serve the meal. Well, here are the ingredients needed to prepare my chicken casserole for 6 persons:

Ingredients

-1 kg Hard Chicken preferable

-6 medium size fresh Carrots

-2-3 handfuls of Green Peas/Beans

-2 big sizes Green Bell Pepper

-5-7 Fresh Red Chili Bonnet Pepper

-4 fresh Yellow Chili Bonnet Pepper

-A medium size bunch of Fresh Spring Onions

-4 seasoning cubes

-1 Teaspoon of Curry Powder

-1 Teaspoon of Thyme

-A dash of dried Rosemary

-A dash of Black Pepper

-A dash of fresh Ginger

-A pinch of Cinnamon Powder (optional)

1-3 Tablespoon of Corn Starch

-1/2 of a pack of dry Coconut Milk Powder (optional)

-2 Tablespoon of Vegetable oil

-1 ½ Teaspoon of salt

-Water

  Method of Preparation

Okey Dokey,so much for the long list of the ingredients needed, now, roll up your sleeves and lets delve into the step by step preparation of this spicy sauce. 

*First, cut the chicken into medium to smaller sizes, wash and drain out excess water. Put the washed chicken into a wide and deep bowl, break and sprinkle 2 seasoning cubes on the chicken, sprinkle a dash of cinnamon powder, a dash of grated or blended ginger, blended black pepper, a dash of rosemary, 1/2 teaspoon of curry powder, ½ teaspoon of thyme, then mix thoroughly by ensuring the entire chicken pieces are coated with the ingredients. You can cover the bowl with a pot cover or use a strong polythene bag and place in the refrigerator 45 minutes to for 1 hour. 

*While waiting for the chicken to marinate, wash and dice all the vegetables; carrots, green pepper, green beans if you are using it in place of green peas, spring onions, and both the red and yellow chili bonnet peppers (ensure you remove the seeds of all the peppers). Put on your oven grill or your indoor grill gadget, regulate the heat to a minimum heat that can slowly grill the chicken and as well cook it properly especially as it is hard chicken that is used. Soft chicken will usually break into tinier pieces thereby making the sauce void of any chicken to bite on! oh I know you will love to chew longer on a hard chicken especially the bones, to enjoy the tasty meat matter in chicken bones..*wink* Slightly grease the grill rails before place the pieces of chicken on the it, then place to grill for as long as you are sure it is well grill but it should not too dry!

*Put 1 ½ tablespoon of corn starch in a bowl, add your desired quantity of water  that will determine the overall quantity of the casserole,  and then add the coconut milk powder or fresh coconut milk powder. Mix the corn starch and coconut milk together and set aside. Before you end the grilling of the chicken, put 2 tablespoons of vegetable oil in a wide/deep pot.  Then place it on the fire on medium heat. When the oil is slightly hot, add the chopped onions from the spring onions. Let it fry till almost brown, sprinkle a dash of rosemary into the oil, and then add the green peas/beans. Also allow it to fry until it shows it’s a little bit soft; now add the carrot and green pepper, stir gently still on medium heat.

*Do not let the vegetables get too soft, next you can now add the corn starch and coconut milk paste into the fried vegetables. Lower the heat for it to simmer for about 3 minutes, check the level of thickness of the sauce and see if you need to add more corn starch or not likewise the quantity of the overall casserole. Please note that if you have to add more corn starch to achieve your desired thickness, do mix it separately with water in a bowl before add it into the main sauce. This is to avoid having clumps of corn starch if you add directly.

*At this juncture, you can now add the grilled chicken, the remaining seasoning cubes, the red or yellow chili bonnet pepper, the leaves of the spring onions, the remaining curry powder and thyme and finally salt to taste. You can still taste for salt when its starts boiling. Do not allow the vegetables to cook too soft so that you can still enjoy it afterwards; serve with white rice or couscous or spaghetti/macroni etc.


Superb mamas,please tell me how your casserole turned out ,im sure any guest you serve this to will salivate for more*wink*

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