Yum. Yum. Yum.
The rub you make for this chicken has fennel seed, hot paprika, salt, smoked paprika, black pepper, garlic and olive oil. Basically, all good things. Alison says in the introduction that she smears this rub onto other meat too– pork chops, pork shoulders, chicken wings. I can see it working well on all of those things, and may try to do it myself.
The other different approach to this recipe is that you cook the chicken low and slow– a low temperature oven for a long time. This makes the chicken extra-moist and extra-juicy. It’s definitely an excellent way to do it if you’ve got the time.
You’ll see the roasted red peppers above, which I roasted for the last hour alongside the chicken, which I then tossed in the leftover juices and spices in the bottom of the sheet pan. Just like Alison told me to do. It was an excellent recommendation.
If you’re wondering if we enjoyed the chicken, I will answer the question with a fact: there was no chicken leftover. Not one shred. That tells you everything you need to know.
Kirstin: You can’t tell from the title of this, what he’s stuffed the chicken with, but oh my goodness!
Tom: What have you stuffed it with then?
Kirstin: Chorizo, cannellini beans and sun-dried tomatoes. It smelt absolutely wonderful as I simmered it all on the hob.
Tom: I wondered what that delicious smell was.
Kirstin: And of course, adding the wine and water to the baking tray, kept the chicken moist.
Tom: Yes, it was perfectly tender.
Kirstin: I wasn’t sure about the paprika on the bird itself, but that was all good too! In summary, it was a really special way of cooking a chicken. I didn’t get a very good picture of it on the table because I wanted to tuck in!
Time taken: 23 minutes
Peter: Every time I put my fork in this the flatbread shatters. Perhaps a knife and fork aren’t the right implements for this.
Anna: I agree it’s a bit messy to eat. But at least it took less time than the other recipes. I knew it would be relatively short. I even had time to clean up the kitchen a bit while the flatbreads were cooking. So that’s a first.
Peter: It’s very filling. It’s quite nice. There does seem to be a plethora of ingredients, as usual.
Anna: Yes. It’s not an easy meal to make, though easier than the other recipes we’ve done. Had to get the food processor out of the back of the cupboard. Again. Thank you for helping me with that.
Peter: I don’t need to have this again. The Mary McCartney tortillas are much better.
Anna: And we’re having them next week!
Anna: Mmm. Goulash. I haven’t had goulash since I was working in Prague nearly 2 years ago. And I ate it about five times in 9 days. This actually tastes relatively authentic.
Peter: Is it unusual to have gnocchi with it? You know me, I love a gnocchi.
Anna: Well I think it’s Bill’s nod towards dumplings which goulash would traditionally be served with. And I really think it works.
Peter: This was a very easy second day supper. And there’s more in the freezer too isn’t there?
Anna: Yes. That’s my only criticism of the recipe. The book says it serves 4, but with 1.5kg of beef even four giants would have leftovers. A proof-reading error there I think.
Peter: I don’t mind. I like leftovers.
Anna: And leftovers ye shall have.
Tom: Ooh, what did you have to do with it?
Kirstin: I marinated the chicken in soya sauce, coriander and other goodies! I do think the coriander really added to the wonderful aroma and taste of the chicken.
Ella: I like it. It’s good!
Tom: It’s so tasty. It just tastes even more like chicken.
Kirstin: The onion is all lovely and sticky and yummy. Shall I do this one again?
Tom: Yes! Definitely!
Kirstin: And it was so easy, I will definitely make this on a winter’s evening. It smelt so good as it was baking too. And I had yummy leftovers!
Andrew (12): That chicken is some good eating!
Tim: I would definitely want to have this again.
Nicholas (9): I would want to have it again, but not with the coleslaw. Just with carrots.
Maureen: You guys need to go to more American picnics, where coleslaw is considered its own food group in the summer. It’s all delicious.
Tim: This is a plate full of yum. The grilled vegetables are also really good too.
Maureen: Yes, but we’re not talking about those. I can’t stop eating this chicken, it’s so good.
Continue reading ““Spatchcock and Sides” from “Virgin to Veteran””
Time taken: 29’43”
Tom: Well, I’m starting to see the point of this book. It’s like doing an obstacle course. Or going on an expedition. Or going down a roller-coaster. Whoosh!
Kirstin: No, it’s “The Generation Game”!
Tom: You get everything ready. Then you start the clock and you’re off! You have to go from one thing to another. After 30 minutes, you come out at the other end, and you have lots of food. But it’s non-stop. You are knackered. No standing around and drinking wine!
Kirstin: We had five minutes of standing around at the end. But only because we didn’t do the strawberry slushie drink that’s part of the recipe.
Tom: I think we could probably have done it in the time available. We just didn’t want to do it. Also, this time we didn’t wash up pans as we went along, which was good, because we had to reuse them a lot.
Continue reading ““Tray-baked Chicken, Squashed Potatoes, Creamed Spinach” from “30 Minute Meals””