• 250 gms Chicken Breast, boiled and shredded 
• 1 cup chicken stock, reserve from the cooked chicken breast/ use maggi chicken cubes. 
• 1 potato mashed or roasted * (check notes) 
• 2 tbsp olive oil
• 1 medium Onion, chopped finely
• 3 cloves garlic, minced
• Salt and pepper as required 
• 1 tsp paprika powder
• 1 tsp Kashmiri Red Chilli powder
• 1 tomato, pureed
• 1 small carrot, chopped 
• 1/2 Capsicum, chopped
• 1/4 cup frozen Peas (optional) 
• 1/4 frozen corn niblets (optional) 
• 2 tbsp tomato paste 
• 1/4 cup sliced black olives
• 1/2 cup milk/ cooking cream
• Few labneh balls (optional) 
• 1/2 cup shredded Mozzarella Cheese
• Coriander leaves, chopped, to garnish

1. Roast/ Mash potatoes and set aside. (Instructions under Notes) 
   
   
   
2. Boil the chicken breast pieces in salt and pepper water, shred lightly and set aside. 
3. In a skillet, pour the olive oil and add in your chopped onions and minced garlic. Sauté well, until raw smell disappears. 
4. Next add in your seasonings and spices like salt, pepper, paprika, and Chilli powder, sauté for a minute on low. 
5. Add in your pureed tomato and allow to cook for a couple of minutes. 
6. Next add in your chopped veggies and frozen veggies (optional). 
7. Finally add in your tomato paste and check if more seasoning required. 
   
   
   
8. In a baking dish or a casserole, pat in your layer of shredded chicken and then Sprinkle your sliced black olives. 
   
   
   
9. Now layer up your tomato gravy prepared earlier. Level the layer using a spatula. 
10. Pour in your chicken stock and milk/cooking cream. 
11. Finally, place the roasted/mashed potatoes as the final layer. Add in some labneh balls and or some thick cream if you have and generosly Sprinkle in your shredded Mozzarella cheese. 
    
    
    
12. Place in a preheated oven 200°C for around 20 minutes or until the cheese has melted well. 
13. Finally garnish with chopped Coriander leaves and voila! Labanese comfort food done. Lazeez! 

• To roast the potatoes, marinate the potatoes with salt, pepper, garlic powder and drizzle olive oil. Place in the oven at 200°C and allow to roast for around 25 minutes.*
• The labneh balls are totally optional. I used it here as I had them in stock. Not quite necessary. 
• You may use mashed potatoes instead of roasting the potatoes. You may also use cooked vermicelli. 

Ingredients: Recipe adapted from Natasha’s Kitchen 

• 500 gm boneless chicken breasts, cut into 1 -inch thick strips
• Salt to taste
• 1/4 tsp black pepper plus more to taste
• ½ tsp Garlic Powder
• 1 cup all-purpose flour to coat the chicken
• 6 Tbsp olive oil divided
• 1 box about 12 - 15 white mushrooms thickly sliced
• 1 tsp soy sauce
• 1 medium onion finely diced
• 3 garlic cloves minced

Ingredients for White Sauce

• 2 Tbsp unsalted butter
• 1 Tbsp Olive Oil
• 3 Tbsp all-purpose flour for the sauce
• 1 1/2 cups chicken broth
• 1 cup milk + 1/2 cup heavy cream/ thick cream 

Instructions: