Chilli chicken and spinach gratin

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 400 g chicken breast
• 2 3 tablespoons olive oil
• 3 2 tablespoons chilli spices
• 4 800 g fresh spinach
• 5 50 g butter
• 6 400 g Bechamel sauce
• 7 50 g grated cheese
• 8 salt
• 9 pepper
• Total weight: 1,775 grams

Times:

Preparation	Cooking	Start to finish
45 min.	50 min.	1 hour 35 min.

Step by step recipe

• 1: Cut 400 g chicken breast into medium-sized chunks.
• 2: Pour 3 tablespoons 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.
• 3: Turn off the heat, then add 2 tablespoons chilli spices and mix well to coat the chicken evenly with the spices.
• 4: Transfer to a plate and set aside.
• 5: Prepare 800 g fresh spinach, but leave raw.
• 6: Melt 50 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.
• 7: 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.
• 8: Preheat the oven to 410°F (210°C).
  Butter a gratin dish and spread half the spinach in the bottom.
  Salt and pepper.
• 9: Add the chicken pieces.
• 10: Spread half the bechamel sauce on top.
• 11: Add the rest of the spinach; salt and pepper again.
• 12: Finish with the remaining sauce and scatter grated cheese over the top.
• 13: Bake for about 40 minutes until the top is nicely browned.
  Your gratin is ready.

Remarks

You can make the bechamel sauce richer by adding grated cheese (it then becomes a Mornay sauce).
If you are using cooked spinach, skip stages 5 to 7.

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