The most important aim of this recipe book is to help people to cook heart healthy meals using readily available and economical ingredients.
Recipe from Maria Oosthuizen
Instead of a typical puff pastry, chicken pie can be just as delicious with a homemade pouring batter on top.
6 chicken breasts on the bone, skin and all fat removed
1 bay leaf
3 black peppercorns
4 whole cloves
½ tsp (2,5 ml) salt
1½ cups (375 ml) water
2 tsp (10 ml) sunflower oil
2 large onions, chopped
1 clove of garlic, finely chopped
¼ cup (60 ml) sago or spaghetti (broken into pieces)
1 tsp (5 ml) dried thyme or rosemary
½ tsp (2,5 ml) ground nutmeg
1½ cups (375 ml) frozen mixed vegetables, rinsed
lemon juice and black pepper to taste
¾ cup (180 ml) wholewheat flour
½ tsp (2,5 ml) baking powder
2 tsp (10 ml) dried mixed herbs
pinch of salt
2 eggs, beaten
2 tbsp (30 ml) sunflower oil
½ cup (125 ml) buttermilk
2 tbsp (30 ml) water
- Place chicken, bay leaf, peppercorns, cloves, salt and water in a large pot. Bring to the boil and reduce the heat.
- Simmer for 30 minutes or until the chicken is cooked. Spoon chicken out and remove bones. Keep liquid aside and remove spices, if preferred.
- Heat oil in the same pot and fry onions and garlic for a few minutes.
- Add reserved liquid with sago and simmer over a low heat for 15-20 minutes or until thickened.
- Stir in thyme, nutmeg, chicken and veggies and season with lemon juice and pepper.
- Spoon into an oven dish and preheat the oven to 180 °C.
- Batter: Combine the dry ingredients. Mix the eggs, oil, buttermilk and water. Stir into the flour mixture until smooth.
- Pour batter over the filling and bake for 40 minutes or until golden brown and cooked.
- Serve with salad or veggies such as broccoli and butternut.