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Grated Kūmara Topped Chicken Bake

Take your oven bake to a new level with this Grated Kūmara Topped Chicken Bake! Full of winter vegetables, this hearty dish is also an easy recipe, prepared and cooked in an hour.
Photo of Grated Kūmara Topped Chicken Bake

Ingredients

  • 2 tablespoons butter
  • 1 tablespoons oil
  • 1 orange kūmara, grated
  • 1 leek, bottom half, sliced thinly
  • 4 cloves garlic, sliced
  • 2 skinless chicken breasts, cut into 2cm pieces
  • 2 teaspoons dried tarragon
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 3 cups shredded silverbeet
  • 1/2 cup grated parmesan
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons butter
  • 1 tablespoons oil
  • 1 orange kūmara, grated
  • 1 leek, bottom half, sliced thinly
  • 4 cloves garlic, sliced
  • 2 skinless chicken breasts, cut into 2cm pieces
  • 2 teaspoons dried tarragon
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 3 cups shredded silverbeet
  • 1/2 cup grated parmesan
  • 1 pinch salt
  • 1 pinch pepper

Method

  1. Step 1 of 8
    Preheat an oven to 180°C (160°C fan-forced).
  2. Step 2 of 8
    Melt 1 tablespoon of the butter in a frying pan. Add 1 clove of the garlic and the grated kūmara, cooking for 10 minutes until softened and lightly browned.
  3. Step 3 of 8
    In a large pot, melt the remaining butter with the oil. Add the leek and remaining garlic, cooking slowly for 10 minutes.
  4. Step 4 of 8
    Push the leeks to the side of the pot and add the chicken and tarragon, cooking for 5 minutes.
  5. Step 5 of 8
    Stir through the flour for 2 minutes.
  6. Step 6 of 8
    Add the stock, cooking until the mixture starts to thicken, then add the silverbeet to wilt. Season mixture with salt and pepper.
  7. Step 7 of 8
    Spoon the mixture into an ovenproof baking dish. Top with the browned kūmara and sprinkle over the cheese.
  8. Step 8 of 8
    Bake for 25 minutes until golden on top and bubbling hot.

Nutrition per serving

2027 Kilojoules
Protein39 grams
Fat20 grams
Carbs34 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    Preheat an oven to 180°C (160°C fan-forced).
  2. Step 2 of 8
    Melt 1 tablespoon of the butter in a frying pan. Add 1 clove of the garlic and the grated kūmara, cooking for 10 minutes until softened and lightly browned.
  3. Step 3 of 8
    In a large pot, melt the remaining butter with the oil. Add the leek and remaining garlic, cooking slowly for 10 minutes.
  4. Step 4 of 8
    Push the leeks to the side of the pot and add the chicken and tarragon, cooking for 5 minutes.
  5. Step 5 of 8
    Stir through the flour for 2 minutes.
  6. Step 6 of 8
    Add the stock, cooking until the mixture starts to thicken, then add the silverbeet to wilt. Season mixture with salt and pepper.
  7. Step 7 of 8
    Spoon the mixture into an ovenproof baking dish. Top with the browned kūmara and sprinkle over the cheese.
  8. Step 8 of 8
    Bake for 25 minutes until golden on top and bubbling hot.

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