INGREDIENTS
650 g chicken breasts, cubed
10 baby potatoes, quartered
50 g Clover Ghee
5 ml crushed garlic
10 ml freshly chopped rosemary
5 ml salt
Freshly ground black pepper
200 ml boiling water
1 chicken stock cube
25 ml corn flour
125 ml Clover Sour Cream
120 g baby carrots
120 g baby corn
100 baby spinach
100 g (250 ml) Elite cheddar cheese, grated
2 spring onions, chopped
Method
Preheat oven to 200°C.
Place chicken and potatoes in ovenproof dish.
Cover with ghee, garlic, rosemary, salt and pepper and stir to combine.
Mix boiling water, stock cube and cornflour and add.
Dot with sour cream.
Bake for 1 hour.
Add carrots, corn and spinach, stir to cover vegetables in sauce.
Sprinkle with cheese.
Bake for another 30 minutes.
Garnish with spring onions and serve.
CLOVER INGREDIENTS USED IN THIS RECIPE
