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Week 48: Chicken chilli casserole with millet crust

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We followed the recipe from this website as closely as we could. We had all the ingredients apart from the chipotle in adobo sauce and celery. We used normal mature cheddar instead of monterey jack. The recipe suggests using a gluten free flour so since we were using millet, we used millet flour.

The cheesy millet topping was prepared by dry-frying 1 cupful of millet for about 5 minutes, then simmered in 3 cups of water until the millet is cooked and all the water has been absorbed. A cupful of grated cheddar was then stirred in.

The 'filling' was prepared by tossing chicken pieces in seasoned flour, then the chicken was fried in a small amount of oil. The chicken was removed and the vegetables (onion, pepper, celery) were fried, then the chilli and seasonings (garlic, herbs, cumin, lemon) were added. The remaining flour was added, along with a couple of cups of water, and the mixture was simmered until the sauce thickened.

To replace the celery, we decided to stick with the 'long and green' theme so added some courgette and leek. I had no idea what 'chipotle in adobo sauce' was so I looked it up. The smoked chillies are marinated in a spicy tomato sauce. I decided to use a pickled chilli which I chopped and mixed with a little tomato puree and some smoked paprika.

Our verdict: We liked it, especially the cheesy millet topping.