With hungry people to feed and an abundance of vegetables in my parent’s garden, I devised this simple yet delicious recipe one sunny weekend a couple of weeks ago. This is a really easy Moroccan themed one pot dish that’s healthy as well as tasty 🙂
Ingredients (serves 4):
8 skin on chicken thighs
1 x 400g can of chickpeas
1 large aubergine
6-8 large tomatoes (any type will do, I used a mixture from the garden)
Salt & pepper
Set your oven to 180 degrees celsius
Simply chop up the aubergine into bite size pieces and cut the large tomatoes into eighths
Place these in a large and deep oven proof dish
Drain the chickpeas and add these to the dish too
Add to the dish 1 tsp of the ground cinnamon, 2 tsp ground coriander, 2 tsp ground cumin, a good grind of salt and pepper and a good glug of olive oil and mix together thoroughly
Place the chicken thighs skin side up on to top of the mixture in the dish
Sprinkle some ground cumin and coriander on top of each of the thigh skins, along with some salt and pepper, and rub in
Place in the oven for about 50 minutes until the vegetable mixture is juicy and the chicken skins are nicely browned (I would mix the veg half way through also)
Sit down and enjoy! I had a generous helping of runner beans with mine; however some crusty bread would also go well for mopping up the juices! YUM! 😀
Seeing as we are seeing glimmers of Spring in the air I thought I would post a recipe I tried out at the weekend from the trusty BBC Good Food website. My parents were returning from a month in Australia (alright for some!) so I made a heap of this Saturday evening so there was plenty left over for them to munch whenever they felt hungry with their messed up body clocks!
It’s an easy to make and healthy dish that I would recommend as something that is comforting whilst being good for you, enjoy!
Ingredients (serves 6):
Salt and pepper
2 tbsp olive oil
3 medium white onions, chopped
750g bonesless, skinless chicken thighs
500g small new potatoes (cut any big ones in half)
1 litre vegetable stock (using a fair bit more than the recipe here as it boils down quite a lot, and I like it juicy!)
1 large broccoli head, cut into small florets
550g spring greens, shredded
300g petit pois
Large bunch of spring onions, sliced lengthways
6-8 tsp green pesto (depends on how pesto-y you like it!)
Lots of healthy greens!
Add the olive oil to a large saucepan and heat until hot, then add the onion and fry for 5 minutes until softened, add the chicken and fry for another few minutes until lightly coloured on all sides.
After this, add the potatoes, stock and lots of freshly ground black pepper and salt. Bring to the boil and then put the lid on the saucepan and simmer for 30 minutes, until the potatoes are tender when a fork is inserted and the chicken is cooked through and breaks apart easily.
(If you wish you can freeze off portions at this point).
Add the broccoli, spring greens, petit pois and spring onions, stir well and then return to the boil. Cover and cook for 5 minutes until the broccoli and spring green stalks are tender. Stir in the pesto and leave to bubble for another minute or so, then remove from the heat, serve and enjoy!