“Pomegranate-Glazed Chicken Thighs with Red Quinoa Salad” from Home Cook

Kirstin: I’ve been looking forward to cooking with pomegranate molasses, but never had the opportunity before.

Tom: Is that what’s on the chicken?

Kirstin: Yes, it’s what makes that wonderful glaze.

Tom: Well whatever it is, it’s awesome. And the salad is fab too!

Kirstin: I love all the herbs and vegetable textures in the salad. They go so well with the quinoa.

Tom: And the kids liked the chicken too.

Kirstin: They did! I do have to add that her timings with cooking the chicken were way off, but the end result was totally worth it. There is also a bonus recipe of a pomegranate cake at the bottom of the page. A little random, but still worth looking at.

“Pomegranate-Glazed Chicken Thighs with Red Quinoa Salad” from Home Cook

“”California Roast Chicken with Citrus, Oregano and Chilli” from “Home Cook”

Kirstin: I have never stuffed a chicken before, so I was curious about this recipe on two fronts.

Tom: Well I love it!

Miles: It smelled of Greece in the kitchen!

Kirstin: I know what you mean, Miles. The stuffing had pancetta, along with lots of other yummy ingredients.

Tom: And I love the red peppers and potatoes.

Kirstin: Me too! Must try and remember that for future cooking.

Tom: But I really loved the guacamole.

Kirstin: Wasn’t that amazing with the chicken? Wow! So good. It was indeed ALL good. Although her wording could have been a little bit clearer, if I’m honest.

“”California Roast Chicken with Citrus, Oregano and Chilli” from “Home Cook”

“Grilled Tandoori Chicken with Mango Chutney” from “Home Cook”

Sorry. I don’t have any photos for this. My phone died (a moment of silence, please), and I lost the photos I hadn’t backed up– which was only a few, but this was one of them.

This was the kind of brilliant dish that we loved so much ¬†out of Melissa Clark’s “Dinner” last month. A tray bake that you bang in the oven and produces a delicious (but easy) dinner.

Although the recipe called for putting the chicken into baguettes to make them into sandwiches, we skipped that. Instead, we just enjoyed the chicken with some basmati rice, seasoned yogurt and the chutney. It seems as though that was a good choice, as when I looked up the recipe on the Guardian website, she did the same the first time it appeared.

This dish got a thumbs up all around. We definitely will have this again.

“Grilled Tandoori Chicken with Mango Chutney” from “Home Cook”

“Harissa Chicken” from “Dinner”

Kirstin: This recipe is featured on the cover of this cookbook. And I have to admit chicken and harissa is a total win in this household. Ella actually told me that she loved the harissa potatoes with this too, so that’s even better. Not as amazing as our favourite harissa chicken recipe from Gwyneth’s book, this is a very yummy and much easier version if you feel need for a little bit of Middle Eastern in the middle of the week. Also make sure to make the yoghurt garnish because it is just wonderful. And spread it on everything.

“Harissa Chicken” from “Dinner”

“Sweet Garlic Chicken” from “Dinner”

Kirstin: We like to celebrate Fridays with Fizz. We call it Fizz Friday and invite our nearest and dearest friends to share a meal. It’s usually chicken (except for the vegetarian who I cook fish for) and on this occasion I cooked this recipe. Having never seen rainbow chard before, I was pretty excited before I even started to cook. Such beautiful leaves! This recipe is essentially a roast chicken recipe, but with a twist. And it’s a good one. Once the chicken is 5 minutes from being finished, you add the chopped chard stalks to the pan, and stir in some chilli and garlic. Once the chicken is finished, you remove it and add the rest of the chard leaves to the pan over medium high heat, stirring until they are wilted. It gives you an extremely lovely gravy, complete with chard. Would I make this again? You bet I would! And I definitely need to do some more experimentation with rainbow chard!

“Sweet Garlic Chicken” from “Dinner”

“One -pot red peppers with chicken” from “Flavour”

dsc04232

The day I made these, our new armchairs arrived. We are in love with them so it was a Big Deal for me to get out of mine and cook. But this recipe was totally worth it. For a kick off Ms Tandoh suggests we use skinless chicken thighs for this recipe, but they seemed to have the skin on in the picture, so I kept it on when I was cooking. And I’m glad I did as they crisped up beautifully on frying. The chilli blended in so very well with the peppers and garlic and together they made a wonderfully fragrant and delicious accompaniment to the chicken. It was not one pot, however, as I also had to make some rice to go with, but I’m prepared to let that one go especially as the juices were yum with the rice.
The leftovers were even more delicious the following day. A total winner of a recipe.

“One -pot red peppers with chicken” from “Flavour”

“Skillet-roasted Lemon Chicken” from “Cooking for Jeffrey”

dsc04219

Kirstin: It’s been an unusually cold week in London and I’ve felt the need to find some cosy cooking recipes. This one fitted the bill for our Saturday evening. Where the herbs would normally be sprinkled in this kind of recipe, Ina recommends that you whizz them up with salt and pepper, combine with olive oil and then brush on. It worked a treat, making for a lovely crispy chicken skin which was perfectly flavoured with the herbs but also with lemon, onion and garlic. Fragrant, delicate and moist, perfect for a cosy evening inside. And I’m not sharing all the puns they made while they ate this. Because you can trust me, they were flowing with all the yummy food.

“Skillet-roasted Lemon Chicken” from “Cooking for Jeffrey”