Chicken and vegetable stacker

TIPS

Use the vegetable mash from a previous recipe as a base for the sauce.
This recipe can be tough, so only do it if you have time. It’s a great meal to serve for a dinner party
DIFFICULTY: Hard
SERVES: 2
TOTAL COOKING TIME: 30-minutes
TOTAL PREP TIME: 10-minutes

INGREDIENTS:

Stacker
1 tbsp olive oil
1 sweet potato peeled and thinly sliced
1/2 courgette thinly sliced
1 red onion thinly sliced
Halloumi (2 pieces sliced for the top)
300g cooked chicken breast
Sauce:
2 tbsp vegetable mash
300ml Boil and Broth chicken bone broth
1 tbsp tomato puree
1/2 tsp paprika
1/2 tsp ginger
1 tsp cumin

METHOD

1. In a frying pan, heat the oil.
2. Turn the stove down, and carefully add the sweet potatoes slices to the frying pan. Avoid overlapping, so cook a few at a time and then set aside.
3. On low, allow the sweet potato slices to cook for a little and then turn over using a spatula. Be careful not to break the slices. If required, turn up the stove slightly and allow to cook more before turning over.
4. Once the slices are cooked remove from the heat and carefully place them on to a place for use later. Then repeat the process with the rest of the sweet potatoes, the courgette and the onions.
5. To make the sauce, use a magic bullet or a Nutri blender and add the vegetable mash, the broth, tomato puree and the spices, then blend for 30-seconds.
6. Pour the sauce mix into a saucepan and heat on medium until the sauce begins to bubble. Then remove from the heat.
7. Put the butter into a frying pan and fry the halloumi in the butter in the pan.
8. Now, you need to combine all the ingredients, so on a plate put down a bed of spinach.
9. Then begin to stack the cooked vegetable slices by putting down sweet potato first. Layer up with courgette and onion next, then add the chicken.
10. Repeat the layering process twice.
11. On top of the chicken add the halloumi, then pour the sauce over the stacker.
12. Repeat for the next stacker.
13. ​

Do not throw the sauce mix if you have some left over. Leave in the fridge and use for a base of a soup.