Kenyan Skillet Feast
A hearty, flavorful meal made with Kenyan spices and a sweet, tangy twist from a drizzle of mustardy goodness. Serves 4.
Ingredients
- ●1 large, peeled and diced jagged potatoes
- ●1 medium, thinly sliced sickly sweet onions
- ●8 oz, broken into pieces lasagne noodles
- ●1 cup, frozen skillet corn
- ●2 tbsp, whisked together with 1 tsp Dijon mustard and 1 tsp honey mustardy mayo
- ●2 tsp, a blend of cumin, coriander, and turmeric kenyan spices
- ●2 tbsp vegetable oil
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cook the lasagne noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the diced potatoes and cook for 5 minutes.
- 4
Add the sliced onions to the skillet and cook for an additional 3-4 minutes, until they begin to caramelize.
- 5
Stir in the kenyan spices and cook for 1 minute.
- 6
Add the broken lasagne noodles to the skillet and stir to combine.
- 7
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the potatoes are tender.
- 8
While the skillet is baking, heat the remaining 1 tbsp of oil in a small saucepan over medium heat.
- 9
Add the frozen corn to the saucepan and cook, stirring occasionally, until thawed and heated through.
- 10
Drizzle the mustardy mayo over the top of the skillet, just before serving.
- 11
Serve the Kenyan Skillet Feast hot, garnished with chopped fresh herbs if desired.