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  • Writer's pictureDavid

Simple, Spicy Chicken Supper

Spicy roast chicken thighs and herby roast potatoes on a bed of blitzed broccoli and cauliflower.

Serves 4

Costs £5.92


The music is from the album Wiig Elektrik on Apple or Spotify

This is one of those recipes that seems like a faff. But it's really, really not.


It's simple and makes a great dinner. Marinade the chicken the day before - or the morning of. Roast the veg in advance. The potatoes need no parboiling as they're cut quite small, and they roast along with the chicken. While that's going on, blitz the veg.


Really easy - really , REALLY tasty.

 

INGREDIENTS

4 chicken thighs - £2.90

6 potatoes - 75p

broccoli - 72p

cauliflower - 95p

wine, oil and spices (as used) - around £1.00

white pepper

ground coriander

turmeric

ground cloves

garlic powder

cayenne or chilli powder

nutmeg

sumac

za'atar

lemon juice

rape seed or vegetable oil

a glug of white wine

 

Watch the video


METHOD


PREP

  • Put the pepper, coriander, garlic powder, cloves, turmeric and cayenne into a plastic bag or Tupperwares box and add a good glug of oil

  • Moosh it all about

  • Pop the chicken into the bag. More mooshing - pop it in the fridge for a couple of hours, or overnight

  • Oven at 180ºC

  • Chop up the veg into florets - if you're using frozen, they'll already be florets

  • If you're using fresh and chopping, don't throw out the off-cuts and leaves: they make great soup or vegetable stock, so chop them up, bag them and shove them in the freezer

  • Put the florets onto a baking tray, put some oil, salt and sumac over them

  • Into the oven for 35-40 minutes

  • Let them cool a little, pop them in a jug and add a tin of chick peas with the water from the can

  • Blitz

  • Add a couple of spoonfuls of lemon juice

  • Blitz

ON THE DAY

  • Oven at 200ºC

  • Pop a roasting tray with a little fat - lard or duck fat or whatever - in the oven

  • Peel the potatoes and chop into bite-sized-or-a-bit-bigger chunks

  • By now the fat is roasty toasty hot, so take out the roasting tray

  • Potatoes in, zhoosh them about in the melted fat

  • Sprinkle with za'atar or something you like

  • Pop them in the oven

  • Put the marinated chicken thighs on a rack - if you have one - over a tray. If not, popping them straight on a tray is fine

  • Put them in the oven and turn it down to 180ºC

  • They're in for 40 minutes, so...

  • With around 15 minutes to go, heat oil in a pan and add the veg paste

  • Get it bubbling and add a glug of white wine - or indeed water

  • Spread the blitz onto a plate and top it with a chicken thigh and a portion of roasties.

The music is from the album Wiig Elektrik on Apple or Spotify


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