Green Bean Casserole with Chicken
Chicken, green beans, and hard-boiled eggs in a fragrant masala sauce, topped with creamy mashed potatoes. Serve with warm roti flatbreads and sambal.
Equipment
- Oven dish
Ingredients
- 400 grams chicken thighs boneless and skinless, sliced into equal cubes
- 2 tbsp Surinamese roti chicken masala spice blend divided
- 1 kg starchy potatoes peeled and cut into chunks
- 4 eggs
- 50 grams butter
- 150 ml milk
- Salt and black pepper to taste
- 2 tomatoes cut into wedges
- 1 onion finely chopped
- 400 grams green beans trimmed and halved if long
- 400 ml chicken broth cold or at room temperature
- 1 tbsp cornstarch
To Serve (optional)
- Roti flatbreads
- Sambal
Instructions
- Season the chicken. Toss the chicken with 1 tablespoon of the masala spice blend. Cover and refrigerate while you prepare the remaining ingredients.400 grams chicken thighs, 2 tbsp Surinamese roti chicken masala spice blend
- Cook the potatoes and eggs. Place the potatoes in a large pot and cover generously with cold water. Bring to a boil and cook for approximately 20 minutes, or until tender. Meanwhile, hard-boil the eggs in a separate saucepan for 9–10 minutes. Cool the eggs under cold running water, peel, and cut into quarters.1 kg starchy potatoes, 4 eggs
- Preheat the oven. Preheat to 350°F (180°C), conventional heat.
- Make the mashed potatoes. Warm the milk and butter in a small saucepan until the butter has melted. Drain the potatoes well and let them steam dry briefly. Return them to the pot and mash with the warm milk and butter until smooth. Season with salt and pepper. The mashed potatoes should be thick enough to hold their shape.50 grams butter, 150 ml milk, Salt and black pepper
- Assemble the filling. Arrange the chicken, tomatoes, onion, green beans, and quartered eggs in a large, deep baking dish. Sprinkle with the remaining tablespoon of masala spices.2 tomatoes, 1 onion, 400 grams green beans
- Add the broth. Pour a little of the cold chicken broth into a small bowl and stir in the cornstarch until smooth. Stir this mixture into the remaining broth, then pour over the filling.400 ml chicken broth, 1 tbsp cornstarch
- Top with mashed potatoes. Transfer the mashed potatoes to a large piping bag fitted with a large star tip. Pipe dollops over the filling until the top is covered. Alternatively, gently spread the mashed potatoes over the filling with a spatula.
- Bake. Place the dish in the center of the oven and bake for 40–45 minutes, or until the green beans are tender, the chicken is fully cooked, and the topping is golden. Continue baking if the filling needs more time, loosely covering the top with foil if it is browning too quickly.
- Serve. Let the casserole rest for a few minutes, then serve with warm roti flatbreads and sambal, if desired.Roti flatbreads, Sambal
Notes
Check whether your masala blend contains salt before seasoning the filling.
Store-bought mashed potatoes are a convenient shortcut. Choose a thick consistency suitable for spreading over a casserole.
Baking time may vary depending on the depth of the baking dish and the size of the chicken pieces.
Nutrition
Calories: 669kcal | Carbohydrates: 63g | Protein: 32g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 628mg | Potassium: 1784mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1898IU | Vitamin C: 37mg | Calcium: 169mg | Iron: 5mg