Rappie Pie

1. Preheat the oven to 400F (200C). Grease a 10x14x2-inch baking pan.
2. Heat the butter in a skillet over medium heat and stir in the onion. Cook and stir until softened and translucent, about 5 minutes, then lower the heat and keep cooking and stirring until very tender and dark brown, about 40 minutes more.
3. Bring the chicken broth to the boil in a large pot, stir in the chicken breasts, lower the heat and simmer until no longer pink in the centre, about 20 minutes. Take off the heat, lift the chicken out to a plate with a slotted spoon, and keep the broth.
4. Juice the potatoes with an electric juicer, putting the dry potato flesh in a bowl and discarding the juice. Stir the salt and pepper into the potatoes, then stir in enough of the reserved broth to bring the mixture to the consistency of porridge, keeping the rest of the broth back.
5. Spread half the potato mixture evenly into the prepared pan. Lay the cooked chicken evenly over the top, then scatter the caramelised onion over the chicken. Spread the remaining potato over the top to cover.
6. Bake until golden brown, about 1 hour. Reheat the reserved broth and pour a little over each serving as you like.

Tips from the ZestyPlate Kitchen

• Wring the grated potato dry, then add back the same amount of hot broth. That swap is what gives the dish its proper texture.
• Take the onions low and slow until they are deeply caramelised, as they carry a lot of the flavour.
• Use a good homemade or well-reduced chicken broth, since it flavours the whole dish.
• Bake until the top is golden and crisp, for that contrast against the soft layer underneath.