This is an amazing recipe to wow your guests at your next dinner party. The combination of flavours works so well together and this dish can be served in a variety of ways.
The filling can be used to top a stir fried rice or it can be topped with pastry or mash potato to make an amazing pie. You can serve it with roasted vegetables or on top of a jacket potato. It will work fantastically well folded through your favourite pasta topped with Parmesan cheese or baked with macaroni pasta and topped with grated cheddar.
Whatever you do with it you will end up with an amazing meal.
2 kg Diced
100ml Coconut or vegetable oil to fry the onions and chicken
1 kg Diced onion
4 Cloves of garlic
4Tbls Mazina ( Corn Flour)
1 ltr Milk
1 ltr Fresh cream
10g Dried tarragon or 1 bunch of fresh
60g or 2 tbls Grain mustard
60g or 2 tbls runny organic honey
30g Himalayan pink salt
2 Chicken stock cubes or 500ml fresh chicken stock if using fresh chicken stock omit 500ml of milk to replace the stock
Dice the chicken into large 5cm cubes. Dice and fry the onions and season with the salt. Add the chicken and fry until cooked through. Then add the milk and cream and bring to the boil add the chicken stock or stock cube. Set aside 100ml of milk to mix the corn flour into before adding it to the boiling milk and cream mixture Add the chopped garlic dried tarragon salt honey and mustard to season. Taste and adjust the seasoning accordingly.
You can add some fresh lemon juice and zest to improve the flavour