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Leek and chicken pot with apples - for two days
( 2 adults and 2 kids )
- wholegrain rice
- 6 leek
- 800 gramschicken mince
- 1.5 tbspcurry
- 4 apples
- 250 mlsingle cream 8%
- 1 cubevegetable stock
- 200 mlwater
- olive oil
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About the recipe
Pots like this are perfect for two days! They're tasty on day one and usually even better on day two, and it makes dinner a whole lot easier on the second day. This fall pot with chicken mince is super tasty - mild, and lightly seasoned with curry. We're serving it with rice and apples. Remember to save half for tomorrow. Enjoy!
1. Cook the rice according to the packet. Rinse and clean the leeks well, then slice them.
2. Cook the chicken mince in some olive oil in a pot or deep pan, and add leeks and curry. Let the lot cook for about 5 minutes, until the chicken is seared well.
3. Rinse the apples and grate three quarters of them on the rough side of a grater, then let them cook along. Save the rest to use as topping. Add single cream, crumbled stock cube and water, and let the dish simmer for another 5-10 minutes.
4. Season with salt and pepper and serve the dish with piping hot rice and the remaining apple diced and sprinkled on top.
Tasks for kids in the kitchen: Let your kids clean and chop the leeks. They can also dice the apple for topping, and help season the dish to the family's liking.