The diced chicken in this dish will take about 10 minutes to microwave and will be juicy and tender.
225 - 450 g (1/2 - 1 lb) cooked boneless chicken, diced
180 g (6 oz) frozen sweetcorn
1 green pepper, chopped
180 g (6 oz) frozen sweetcorn
1 green pepper, chopped
Sauce
1 clove garlic, crushed
280 ml (1/2 pint) tomato juice
1/2 tsp ground cumin
1/2 tsp chilli powder
1 tsp oregano
280 ml (1/2 pint) tomato juice
1/2 tsp ground cumin
1/2 tsp chilli powder
1 tsp oregano
Topping
180 g (6 oz) polenta or corn meal
570 ml (l pint) water
2 eggs
1 tsp sea salt
Pinch paprika
570 ml (l pint) water
2 eggs
1 tsp sea salt
Pinch paprika
method
1. Combine the chicken and vegetables in a casserole.
2. Mix together the sauce ingredients and pour over the chicken.
3. To make the topping, stir the polenta into the water and microwave on HIGH for 5 minutes.
4. Stir thoroughly then beat in the two eggs and the salt.
5. Spread the topping over the chicken and sauce mixture, sprinkle paprika on top, cover and cook for 10 minutes on HIGH, or until the topping is set.
2. Mix together the sauce ingredients and pour over the chicken.
3. To make the topping, stir the polenta into the water and microwave on HIGH for 5 minutes.
4. Stir thoroughly then beat in the two eggs and the salt.
5. Spread the topping over the chicken and sauce mixture, sprinkle paprika on top, cover and cook for 10 minutes on HIGH, or until the topping is set.
serving amount
serves 4
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