Food for the (Gluten Intolerant) Soul

Ingredients:

Bottom Layer:

• Carrots, celery, onions (lots), cut into strips
• Garlic, cut into chunks
• 1/2 cup Bulgur (or substitute with rice or lentils)
• Season with salt, my seasoning (https://yifatrecipes.wordpress.com/2024/01/07/all-round-seasoning-recipe/), black pepper

Chicken:

• 500 grams of boneless chicken thighs
• 2 tablespoons of cornflour
• Season with salt, chicken seasoning, black pepper

Top Layer:

• 6-7 potatoes, cut into chips (can be a combination of sweet potatoes)
• 2 tablespoons of oil
• 2 tablespoons of cornflour
• Season with salt, black pepper

Preparation:

1. Preheat the oven to 200 degrees Celsius.
2. In a pan, arrange the bottom layer by placing carrots, celery, onions, and garlic strips. Add the bulgur in the middle of the pan, distributing it evenly. Season the vegetables and bulgur with salt, your seasoning, and black pepper.
3. Mix the boneless chicken thighs with cornflour, salt, chicken seasoning, and black pepper. Place the seasoned chicken on top of the vegetables and bulgur in the pan.
4. In a separate bowl, mix the cut potatoes with salt, black pepper, and oil.
5. Arrange the potato mixture on top of the layer of chicken in the pan. Sprinkle a little more salt over the potatoes.
6. Cover the pan and bake in the preheated oven for 45 minutes.
7. Uncover the pan and continue baking for an additional 30 minutes or until the potatoes are golden and soft.
8. Once done, remove from the oven and let it cool slightly before serving.