Nov. 6th, 2012

Spanish Chicken with Chorizo and Potatoes
From "Nigella Kitchen" by Nigella Lawson

2 TBSP olive oil
12 chicken thighs
1 3/4 lbs chorizo cut into 1 1/2in chunks
2 1/4 lbs baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp dried oregano
zest of an orange

Heat oven to 425f. Put oil in bottom of 2 shallow roasting pans or quarter sheet pans. Rub chicken in the oil, then turn skin side up, 6 per pan. Divide chorizo and potatoes between the 2 pans. Sprinkle onion and oregano over, then grate the zest on top. Cook 30min, then swap pan with the bottom pan and baste with juices. Cook 30min more.

Serves 6
Coconut Rice
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp garlic flavored oil
4 green onions, thinly sliced
2 tsp nigella seeds (or Black Mustard seeds)
1 1/2 cups Thai or Basmati Rice
1 14oz can coconut milk
2 1/2 cups freshly boiled water
1 tsp kosher salt (or 1/2 tsp table salt)
Juice of 1 lime

Heat oil in heavy-based saucepan that has a lid, add scallions and nigella seeds and cook for a minute or so. Stir in the rice and mix thoroughly. Pour the coconut milk into a big measuring cup and top up to the 4 cup level with the freshly boiled water. Add to the rice along with the salt. Bring to boil, turn heat to low, cover and cook for 15 minutes. Fluff with fork while adding lime juice. Taste for more salt or lime.

Serves 4
Tomato Curry
From "Nigella Kitchen" by Nigella Lawson

2 Tbsp oil
2 Large Onions, chopped
1 tsp kosher salt
4 cloves garlic, chopped
3 1/2 pints cherry tomatoes, halved
2 tsp turmeric
1 tsp English Mustard
1 tsp hot chili powder
1 tsp garam masala
1 1/2 cup frozen peas

Heat oil in saucepan, add onions sprinkle with salt and stir frequently over low to medium heat for about 7 minutes. Stir in garlic, then add tomatoes. Add spices, cover, and cook 20 min over low. Cook peas in another pan in boiling salted water, drain and add to tomatoes for the last 5 min of cook time. (I guess cooking it all together makes the colors less pretty. Meh)

Freezing note: cook the tomatoes but don't do the peas. Can be frozen up to 3 months. Then reheat and add the peas like in the recipe

Serves 4 with coconut rice
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