Nageze

A delicious recipe by Vicky Foord. 

serves 6 I prep time = 10 minutes I cooking = 30 minutes  

Ingredients:  

  • 600g skinless chicken breasts, cut into 3 cm cubes 
  • 1 ½ cups salt reduced chicken stock (or chicken bone broth) 
  • 2 teaspoons turmeric (anti-inflammatory ingredient)  
  • 2 teaspoons cumin (anti-inflammatory ingredient) 
  • 1 medium zucchini, sliced  
  • 1 medium carrot, chopped 
  • 1 small capsicum, deseeded, cut into 1cm pieces 
  • 150g white button mushrooms, thinly sliced  
  • 2 cups broccoli florets, cut into bite-size pieces  
  • 2 tablespoons Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • 2 tablespoons cornflour 
  • ½ cup water  
  • 6 sheets filo pastry 
  • salt and cracked pepper 
  • olive oil spray 

 

Method:   

  1. Preheat oven to 200°C (180°C fan-forced). 
     
  2. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 5 minutes, turning, until browned, then remove from the pan and set aside.  

  3. Add remaining oil, vegetables, cumin, turmeric and chicken back to the pan. Sauté for 2 - 3 minutes, until vegetables have softened. Add stock and cook for a further 3 minutes.  

  4. Mix cornflour and water in a small bowl. Pour slowly into pie mixture, stir until sauce thickens. Season with salt and pepper. Transfer mixture to an ovenproof pie dish.  

  5. Spray one side of the filo pastry sheets with olive oil, then scrunch them on top of the pie mixture. Bake for 15 - 20 minutes, until golden brown. Serve immediate with a side salad or roasted vegetables.  

    Nutritional Information  

    per serve  

    Energy  

     1269 kJ  

    (302 cal)  

    Total Fat  

     11g  

    Saturated Fat  

     1g 

    Carbohydrate  

     27g 

    Sugar  

     4g 

    Fibre  

     6g 

    Sodium  

    360mg 

    Protein  

     27g  

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