Soul Taker Secrets: Katie’s European Cooking

Katie got a hint from one of the top angelic chefs in the warrior’s kitchens. With his help, she cooked an unusual kind of casserole in European style. Needless to say, the entire Council Of Twelve enjoyed that particular dinner enormously. Zachariel even went as far as to smirk and say: “This doesn’t taste half bad. Maybe there’s hope for your wife, Rafe.”

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The pot:

This recipe needs a very particular European style pot, the so-called “Romertopf”. The pot can be ordered on Amazon. It isn’t a cheap product. But it’s a fantastic way to cook healthy and collect the food’s own taste.

Check out the Romertopf (and order) here

Picture courtesy of Amazon.com

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The casserole:

You will need:

1 pound of potatoes (or baby potatoes)

3 or 4 big tomatoes

1 big onion or 10 – 12 scallions

1 pack of dried apricots

6  chicken drumsticks

1 cup chicken broth

1 tsp unsalted butter

salt, pepper, paprika

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Instructions:

1. Take the pot: read its instructions carefully: if it’s a pure clay pot, water it sufficiently before starting to cook. If it’s glazed, like mine, just butter it with the tablespoon of butter. It’s easy to clean. (But NOT dishwasher-proof!!)

2.  Prepare the potatoes. Wash them, peel them and cut them into cubes. (or do it as I did with the baby potatoes, which I didn’t peel and cut them into 4 to 6 pieces.  Cut the tomatoes into pieces, peel the scallions, or peel and cut the onion into small pieces. Prepare the cup of chicken broth.

 

 

 

 

 

 

3. Prepare the chicken drumsticks, unpack them, wash them, dab them dry and season them with only a bit of salt, pepper, and paprika, on both sides. You can also buy a whole chicken and cut it into 4 – 6 pieces. (I decided on drumsticks because, as much as I like chicken, I’m not a doctor and autopsies aren’t my favorite thing to do.)

 

 

 

 

 

 

4. Fill the bottom of your pot with the small cut onion, the potatoes, the dried apricots, and the broth. On top put the drumsticks. Cover the pot and put it into the cold oven. Heat it up to 425 degrees F and leave it for 50 minutes.

5. After these 50 minutes, add the tomatoes to the pot, cover it again and leave it for another 15 – 20 minutes.

 

 

 

 

 

 

6. Remove the lid of the pot and leave it for about 10 minutes in the oven, uncovered.

7. Remove it from the oven, prepare a few plates and serve it. Enjoy.