recipes
Chicken and gammon tomato pie with couscous crust and ricotta topping
Serves: 2
2016-09-29
Ingredients
- 2 packets couscous (Ainsley Harriots)
- 1 chicken breast
- 1 thick slice gammon
- 1 small onion finely chopped
- 2 cloves crushed garlic
- 100g cherry tomatoes sliced
- 1 small glass white wine
- 1 can tomato pulp
- Chopped fresh herbs
- 1 tub ricotta (Benna)
- 1 egg
- 2 tbsp grated Parmesan
- 100ml fresh cream (Benna)
- 2 tbsp pine nuts (Good Earth)
- Extra virgin olive oil (Borges)
- Butter for greasing
- Fresh seasoning
- Side salad to serve
Method
Prepare the couscous according to packet instructions. Press into a buttered oven proof pie mould to make a pie crust. Chop the gammon and the chicken, cook together with the onion and garlic in a poon of extra virgin olive oil. Season with pepper, stir in the wine and allow reduction. Add the cherry tomatoes and tomato pulp and simmer until sauce thickens, remove from heat and stir in the fresh herbs. Carefully pour the chicken mixture into the couscous pie crust. Beat the ricotta with the egg, cream, Parmesan cheese, pine nuts and seasoning. Spread over the chicken and bake in a hot oven until ricotta is set and golden brown. Allow setting slightly before serving accompanied with a crisp salad.
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