Chicken Curacao

Serving

3 slices of puff pastry 1 onion 1 clove of garlic 400g green beans 500 g chicken thighs sunflower oil 1 lemon 250 ml cream 2 bananas 400 g boiled potatoes 1 bunch coriander 100g grated cheese 1 egg Defrost the puff pastry. Preheat the oven to 200 º C. Cut the onion into rings. Peel and slice the garlic into slices. Remove the ends of the beans and halve the green beans. Pat the chicken, if necessary, dry with paper towels. Sprinkle the chicken with a little salt and freshly ground pepper. Heat a little oil in a frying pan and fry the chicken over and over in about 5 minutes until golden. Add the onion, garlic and green beans and cook for about 4 minutes. Grate the zest of the lemon over the pan. Halve the lemon and squeeze out the juice over the pan. Pour in the cream and bring it to a boil. Peel and slice the bananas into thin slices. Add the bananas and add the potatoes and let it boil for about 5 minutes. Season with a little salt and freshly ground pepper. Chop the cilantro coarsely. Stir in half the cilantro (save the rest for garnish) through and turn off the heat .Spread the mixture on a greased baking dish with oil. Sprinkle the cheese over it and cover the baking dish with the pastry. Whisk the egg in a bowl. Brush the top with the egg and bake the casserole in the oven for about 15 minutes until golden brown and crispy.