Chicken and Cornbread Bake

When Andrew leaves out of town for work, my fridge and I challenge each other to a duel. I try to see what I can make without actually going to the store. I usually have a hodgepodge of leftovers from whatever random thing I’ve made last [usually curry or pizza, let’s be honest]. It results in some really interest things, like the Cheezy Peas. It also usually means I’m eating less than normal. More reason to make things for dessert [as if I need another reason…].

This idea came from Allie’s Mexican Shepherd’s Pie. She’s been influencing lots of my eating habits lately. Now if I could get my hands on some chickpea flour to make socca…

If it weirds you out to use beef broth with chicken, then by all means take creative liberties. I won’t tell. I just happened to have that on hand, and it didn’t bother me in the slightest. Seriously, no lost sleep over here.

Ingredients

Filling 

• 2 chicken thighs, chopped into bite sized pieces
• 1 tablespoon olive oil
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow onion, chopped
• 1/4-1/3 cup beef broth [chef’s choice–go wild]
• cracked pepper, to taste
• red chile flakes, to taste
• 2 tablespoons oat flour

Cornbread Topping

• 2 tablespoons oat flour [rolled outs blended/processed]
• 4 tablespoons masa harina
• 1/4 cup applesauce
• 1/4 teaspoon baking powder
• 1 egg
• 2 tablespoons milk

Preparation

1. Preheat oven to 350°.
2. Spray a baking dish with cooking spray/olive oil.
3. In a skillet, heat one tablespoon olive oil.
4. Add the chicken, seasoning with cracked pepper.
5. Once the chicken starts to lose its pink color, add the peppers and onions.
6. Sprinkle with red chile flakes.
7. Stir to coat with oil.
8. Add the broth, stirring often to pick up any of the bits stuck to the bottom of the pan.
9. Continue cooking until the broth evaporates, and then add the filling to the baking dish.
10. In a separate bowl, whisk together the applesauce, egg, and milk.
11. Add in the flours and baking powder, mixing until the consistency is smooth and lump-free.
12. Pour the batter over the top of the chicken mixture. It will be a thin layer that doesn’t cover the whole dish. If you want more, by all means make a double batch and cook longer.
13. Bake for 20 minutes in the oven uncovered.
14. Remove from the oven, allowing to cool a bit before serving.