Roasted Potatoes with Chicken and Vegetables

Ingredients

• boiled chicken
• chicken stock
• sour cream or low-fat crème fraîche
• a pinch of salt
• black pepper
• boiled vegetables as desired: broccoli, carrots, corn
• Potatoes:
• small potatoes cut into rounds
• salt
• cooking cream
• grated Emmental cheese
• To make chicken rice the Rana way click: How to make chicken rice

Method

1. Mix the sour cream with the chicken broth and bring to a boil. Add the boiled, deboned chicken and season with salt and pepper.
2. After a few minutes add the previously boiled vegetables and simmer until the sauce thickens.
3. Prepare the potatoes at the same time: slice the baby potatoes or small potatoes into rounds and place them in cupcake molds, stacking several rounds on top of each other.
4. Pour a little cream and a pinch of salt and pepper over each mold, and top with cheese.
5. Place the cupcake molds in the freezer until they are slightly frozen.
6. Remove the potatoes from the freezer once frozen and pop them out of the cupcake molds.
7. Arrange the potato rounds on a baking tray lined with parchment paper and bake until the potatoes are cooked.
8. Serve the roasted potatoes with chicken and vegetables.
9. Rana Jarkas
10. For Rana's method of making rice with chicken, click the link: Rice with Chicken recipe.