Sunday, 7 February 2016
Roast chicken thighs, baked potatoes, roast squash and steamed brocolli
Also, I will admit, one of my biggest weaknesses in the kitchen is leaving the squash battling until it's unavoidable - or - as this week - done be a-n-other (thanks hun xxx), so the roast squash was not all mine. It was prepped and roasted first, with some olive oil, garlic, lemon rind and black pepper for about 45 minutes. I put it back into the oven 30 minutes before serving the rest ... ie. after dealing with the potatoes and chicken, and about the same time as starting the leeks for the halloumi and putting the brocolli on to steam.
1. Gratefully receive prepped squash :)
2. Wash potatoes, prick with a fork and coat with olive oil (put a teaspoon of live oil in your hands and rub each pricked potato). Put in microwave for 10 minutes (this just means that you can bake them in under an hour - you could bake form scratch, obviously).
3. Transfer the potatoes to the oven, and then start with the leeks for the chicken. Sautee them gently for 10 minutes in olive oil for 10 minutes, add crushed garlic.
4. Add chicken thighs, skin side down, to the onions and brown for about 3 minutes.
5. Splash in white wine, stir in a splash of wine and stock made from bouillon and a big teaspoon of grainy mustard. Simmer for 5 minutes.
6. Transfer chicken to oven dish, add sauce - put in hot oven with potatoes for 30 minutes. Put the prepped squash in the bottom of the oven to heat back through.
7. After 10 mins - Cut broccoli into florets and steam. (takes about 15 mins from cold)
8. Sautee leeks and crushed garlic in olive oil for 5 minutes, add chopped fresh tomatoes - season.
9. Move leek mixture to the side of the pan and fry the halloumi (in slices) for a couple of minutes each side.
10. It should be done now - so serve and scoff.