Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Halal Harvest Vegetable and Chicken Lasagna with Roasted Root Vegetables
A hearty and nutritious layered lasagna combining tender chicken pilons, seasoned ground meat, roasted butternut squash, and an array of fresh vegetables including broccoli, cauliflower, carrots, and spinach. This dish celebrates wholesome ingredients with a rich, savory flavor profile that satisfies both meat lovers and vegetable enthusiasts.
120 min
Medium
6 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour0/10
Umami7/10
Spicy1/10
🥄 Texture
The lasagna is hearty and layered: tender, moist shredded chicken and browned ground meat alternate with soft roasted root vegetables and slightly al dente lasagna sheets, while the mashed-potato binder gives a creamy, slightly dense interior. A golden breadcrumb topping provides a crisp contrast and blanched broccoli/cauliflower offer occasional firmer bites.
👃 Aroma
Warm roasted notes of caramelized onions, squash and root vegetables dominate, joined by savory browned meat and a toasty breadcrumb finish. Subtle earthy mushroom and garlic undertones round out the bouquet, with a faint smoky paprika note.
🍷 Pairs Well With
Pair with a medium-bodied red wine such as Merlot or Grenache; for a non-alcoholic option, serve iced lemon-mint tea or sparkling water with a twist of lemon to cut the richness.
🥗 Side Dishes
A bright mixed green salad with lemon vinaigrette or a cucumber-yogurt raita to add acidity and freshness; roasted green beans or a simple tomato-cucumber-herb salad also complement the dish well.
Ingredients(25 items)
- 14 chicken pilons (500 grams total, cleaned)
- 2300 grams ground meat (halal certified)
- 3200 grams butternut squash (peeled and cubed)
- 4300 grams potatoes (peeled and cubed)
- 5200 grams broccoli florets
- 6150 grams cauliflower florets
- 7200 grams carrots (peeled and sliced into rounds)
- 8150 grams courgette (sliced)
- 9100 grams spinach (fresh)
- 10100 grams mushrooms (sliced)
- 111 medium onion (diced)
- 122 shallots (minced)
- 13100 grams corn kernels
- 14150 grams turkey ham (diced)
- 158 lasagna sheets
- 16200 grams mashed potato puree
- 172 eggs
- 18100 grams breadcrumbs (from pain de mie, crushed)
- 1950 grams rice (cooked)
- 2030 grams quinoa (cooked)
- 212 tablespoons vegetable oil
- 221 teaspoon salt
- 231/2 teaspoon black pepper
- 241/2 teaspoon garlic powder
- 251/4 teaspoon paprika
Nutrition Information(per serving)
520
Calories
42g
Protein
52g
Carbs
18g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Season the chicken pilons with salt, pepper, and paprika. Roast for 25-30 minutes until golden and cooked through. Remove and let cool slightly, then shred the meat from the bones.
- 2
While chicken roasts, prepare vegetables: toss butternut squash, potatoes, and carrots with 1 tablespoon oil, salt, and pepper. Roast on a separate tray for 25-30 minutes until tender.
- 3
In a large pan, heat 1 tablespoon oil over medium heat. Sauté diced onion and minced shallots for 3-4 minutes until softened.
- 4
Add ground meat to the pan and cook for 8-10 minutes, breaking it apart as it cooks, until browned. Drain excess fat if necessary.
- 5
Add sliced mushrooms and turkey ham to the meat mixture. Cook for 3-4 minutes, stirring occasionally.
- 6
Blanch broccoli and cauliflower florets in boiling salted water for 3 minutes. Drain well.
- 7
In a separate pan, sauté sliced courgette and spinach with a pinch of salt for 2-3 minutes until wilted. Remove and set aside.
- 8
Combine the roasted root vegetables, blanched broccoli, blanched cauliflower, courgette-spinach mixture, corn kernels, and cooked rice and quinoa in a large bowl.
- 9
In a small bowl, whisk together eggs, mashed potato puree, salt, pepper, and garlic powder to create a binding sauce.
- 10
Assemble the lasagna: spread a thin layer of the egg-potato mixture on the bottom of a 9x13 inch baking dish.
- 11
Layer lasagna sheets over the sauce (break sheets to fit if needed).
- 12
Spread half of the shredded chicken and ground meat mixture over the sheets.
- 13
Layer half of the vegetable mixture over the meat.
- 14
Repeat layers: lasagna sheets, remaining meat mixture, remaining vegetables.
- 15
Top with final layer of lasagna sheets and spread remaining egg-potato mixture evenly over the top.
- 16
Sprinkle crushed breadcrumbs from pain de mie over the top layer.
- 17
Cover with foil and bake for 25 minutes. Remove foil and bake additional 15-20 minutes until the top is golden and set.
- 18
Allow lasagna to rest for 10 minutes before serving. This helps it hold together when cut.
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