Some dishes are so versatile they lend themselves to being interpreted in many different ways and making them your own. A Mealie (Corn) Lagan is one such dish. It is much like a crustless quiche but with a little more substance. This version is one that does not need any interpretation. It is my cousin Asgeree’s version, which includes chicken. It is so popular with my whole extended family that we all make it exactly as she does, with the occasional deviation of course.
No oil is used when cooking the chicken and it’s baked which makes it reasonably healthy. This will serve as a light meal with salad or a savoury side dish and it’s a great option to take to family functions.
Recipe credit: Asgeree Dalvie
Picture credit: @HungryforHalaal
3-4 chicken fillets cubed
Braised in pan with no oil, add 3/4 tsp turmeric, salt and 1tsp garlic and ginger. Braise till dry and chicken is cooked.
1 tin sweet corn
Half cup flour sifted
Half cup chana flour sifted
Red and green chillis to taste (I like it hot)
1 tsp dhana jeero or half tsp dhania half jeera
half cup oil
quarter cup milk
2 tsp baking powder
1 tsp Salt
Mix all ingredients together except eggs milk and oil. Add chicken. Whisk eggs then add milk and oil and whisk till bubbly. Add to mixture and mix thru.
Pour into a large greased pyrex dish. Sprinkle with sesame seeds. Bake at 180 deg for 25 to 30 mins.