Baggage Carousel Casserole

Ingredients

• 800 g baby potatoes, pre-cooked
• 700 g chicken thigh fillet
• 2 leeks
• 200 g grated cheese
• 1 red bell pepper
• 1 onion
• 2 cloves garlic
• 200 ml cooking cream
• 1 tbsp mustard
• 2 tbsp olive oil
• 1 tsp paprika powder
• salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Cut the chicken thigh fillet into large pieces. Sprinkle with paprika powder, salt, and pepper.
3. Heat 1 tbsp olive oil in a frying pan and brown the chicken all over. Remove from the pan.
4. Slice the leeks into rings, the onion into half rings, the bell pepper into strips, and finely chop the garlic.
5. Sauté the onion, garlic, leeks, and bell pepper in the same pan for 5 minutes until soft.
6. In a bowl, mix the chicken, sautéed vegetables, mustard, and cooking cream.
7. Grease a round oven dish with olive oil.
8. Arrange the baby potatoes in a circle along the edge of the dish as the carousel. Fill the center with the chicken-vegetable mixture.
9. Sprinkle the grated cheese over the center.
10. Bake for 25 minutes until the cheese is melted and golden brown.
11. Let cool for 5 minutes. Place the dish on the table: the potatoes form the carousel, the chicken and bell pepper are suitcases on the belt.

Serving notes

• Serve with a large spoon so everyone can take a piece of 'carousel' and 'suitcase'.
• Garnish with extra parsley for color.