Monday, January 24, 2011

Eat for a Week, Episode 27: Ginger and Thyme Chicken Pie

I've been wanting to make something in a hash-brown crust as well is something using ginger and thyme. This is how I put it together. My grocery bill was a few cents over $13.00 and I picked up everything but the thyme, garlic, and chives.


1 lb boneless skinless chicken breast, cut into 1 1/2" to 2" bits
5 cloves garlic, minced
3 Tbsps fresh ginger, grated
juice of 1 lime
1 tsp dried thyme
1 lb frozen hash browns (helps to thaw them, but not critical)
1/2 tsp black pepper (plus extra to taste)
1/2 tsp garlic powder
1 can baby corn, chopped
1 C fresh spinach
3 Tbsps fresh chives, chopped (or use four or five green onions)
1/4 C olive oil (plus 1-2 Tbsps)
6 eggs, beaten
1/2 - 3/4 C shredded cheese


Preheat oven to 400°F.

In a bowl combine chicken, lime juice, fresh garlic, ginger, thyme, 1-2 Tbsps olive oil with salt and pepper to taste. Let marinate 10-20 minutes. heat a large skillet over medium heat. Add chicken - marinade and all - and cook through. Remove from heat and allow to cool.

In another bowl combine hash browns, 1/4 C olive oil, 1/2 tsp pepper, garlic powder, and salt to taste. Press potato mixture into casserole dish and bake in 400°F oven for 30-40 minutes, until golden. Remove from oven and allow to cool for about 20 minutes. Lower oven temperature to 325°F.

Once chicken and crust have cooled, layer spinach in the bottom of the dish. Spread chicken and baby corn evenly on top. Sprinkle chives evenly over, then pour the eggs over the dish. Sprinkle the cheese on top, then bake at 325° for about 20 minutes. Enjoy!

Music for this episode was "Green" by The Hybiscus Journals.