Chilli chicken and spinach gratin


Chilli chicken and spinach gratin
A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.
39 K 3.7/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: May 23th 2021
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Chilli chicken and spinach gratin
Cut 135 g chicken breast into medium-sized chunks.

Stage 2 - 7 min.
Chilli chicken and spinach gratin
Pour 1 tablespoon olive oil into a large frying pan on high heat. When good and hot, add the chicken, salt and pepper.

Fry until lightly browned all over.

Stage 3 - 1 min.
Chilli chicken and spinach gratin
Turn off the heat, then add 1 tablespoon chilli spices and mix well to coat the chicken evenly with the spices.

Stage 4 - 1 min.
Chilli chicken and spinach gratin
Transfer to a plate and set aside.

Stage 5 - 30 min.
Chilli chicken and spinach gratin
Prepare 270 g fresh spinach, but leave raw.

Stage 6
Chilli chicken and spinach gratin
Melt 20 g butter in a large frying pan on high heat.

When good and hot add enough fresh spinach all at once to fill the pan.

Be careful: the water left on the leaves will spit at first, so take care not to get scalded.

Stage 7 - 3 min.
Chilli chicken and spinach gratin
Stir with a spatula until the spinach has shrunk down. as shown in the photo.

You have just "wilted" the spinach in butter – another cooking method.

Wilt all the spinach like this in batches, transferring it to a plate when done.

Stage 8 - 2 min.
Chilli chicken and spinach gratin
Preheat the oven to 410°F (210°C).

Butter a gratin dish and spread half the spinach in the bottom.

Salt and pepper.

Stage 9 - 1 min.
Chilli chicken and spinach gratin
Add the chicken pieces.

Stage 10 - 3 min.
Chilli chicken and spinach gratin
Spread half the bechamel sauce on top.

Stage 11 - 1 min.
Chilli chicken and spinach gratin
Add the rest of the spinach; salt and pepper again.

Stage 12 - 3 min.
Chilli chicken and spinach gratin
Finish with the remaining sauce and scatter grated cheese over the top.

Stage 13 - 40 min.
Chilli chicken and spinach gratin
Bake for about 40 minutes until the top is nicely browned.

Your gratin is ready.
Remarks
You can replace the béchamel sauce with a Mornay sauce.

If you're using cooked spinach rather than fresh, omit steps 5 to 7.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %70 RDI=6 %90 RDI=10 %870 RDI=40 %3,650 RDI: 40 %
Per 100 g9 RDI=4 %10 RDI=1 %20 RDI=2 %140 RDI=7 %600 RDI: 7 %
Per person30 RDI=10 %30 RDI=3 %50 RDI=7 %440 RDI=20 %1,820 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 2 people : 4.15 €
  • Per person : 2.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011523 K 44.3 25 min.
Leek and tuna loaf
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3rd 2010194 K4.4 1 hour 20 min.
Oat financiers for Louise
Oat financiers for Louise
These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.
October 21th 2012110 K 23.9 45 min.
How to prepare asparagus
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
June 26th 2013266 K4.9 35 min.
Pistachio custard tart
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
July 13th 2022119 K 24.3 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page