This is a heart- warming meal that is perfect for warding off autumn chills. It is thick, creamy, cheesy and just delicious and is sure to be a family favourite.

Creamy Baked Chicken
Creamy Baked Chicken
  • 8pieces Chicken(with the skin on)
  • 1Tbsp Dried Thyme Spice
  • Salt & Pepper to taste
  • 2Tbsp Ghee
  • 2 Leeks(about 10cm each in length)
  • 1Cup Green, Yellow and Red Pepper(diced)
  • 1tsp Crushed Garlic
  • 1tsp Freeze-dried Parsley
  • Salt & Pepper to taste
  • 250ml Pouring Cream
  • 100g Cream Cheese(cut into cubes)
  • 100g Grated Cheese(cheddar / gouda)
  1. Preheat the oven to 180 degree
  2. Cover the chicken pieces with the thyme, salt and pepper, then lay the chicken pieces out in a deep baking dish
  3. Bake the chicken for 15 minutes, while you prepare the cream sauce
  4. Heat up the ghee in a deep pan, and gently sauté the leek for about 3 minutes, or until translucent.
  5. Add the coloured peppers and crushed garlic, and sauté for a further 3 minutes, until the peppers begin to soften
  6. Add the salt, pepper and parsley and mix well
  7. Then pour in the cream, the cream cheese and the cheese; and stir continuously until all the cheese is melted
  8. Take the chicken out of the oven, and pour the sauce over it.
  9. Return the baking tray to the oven and bake the chicken for a further 15 minutes
Recipe Notes

Serve warm over cauli rice