Chicken thighs with herbs on a potato bed

I am sure you all have days like that when you feel like 24 hours are just not enough. When that happens I don’t like to spend too much time in the kitchen and yet I would like to cook healthy and tasty meals for my ‘peeps’ ūüėČ

In my opinion the fastest way to cook is to season veggies and meat and bake them in the oven. Why ? Because while the food is cooking by itself, I have time to complete other tasks:  to write on my blog , to play with my cats, to knit or just to watch a favorite TV series.

Ingredients:

  • 1 large casserole chicken thighs ( 8 to 10 pieces )
  • 8-10 yellow potatoes
  • 10 baby tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp tandoori powder
  • 1/2 tsp garlic powder ( you can substitute for garlic cloves, I just wanted to save time )
  • olive oil
  • juice from 1 small lemon
  • salt and black pepper

Directions:

Place the thighs in a large bowl. Add olive oil, lemon juice, tandoori powder, oregano, salt and black pepper. Using your hands mix all together. Refrigerate for at least half an hour or at least until you get the veggies, in this case potatoes and tomatoes, ready.

Peal the potatoes, wash them and cut them in chunky pieces. Wash the tomatoes.¬†Add ¬†them to the meat mixture. Mix together. Now you can either put all the ingredients in a backing tray or just make a bed of potatoes and place the meat on top and the tomatoes in between. I like the tomatoes on top better so they won’t be to mushy.

Bake for about 40 – 60 minutes depending on the oven.

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Curry Chicken Spaghetti ~ re-post

(Why I am re-posting this recipe? I was making this again and I wanted to check if I posted the recipe and I just found a few display errors in the first post that needed to be corrected.)

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I love the challenging myself to cook for Friday meals (because come Thursday night, our fridge is almost always empty) with what I have left in the fridge and pantry from previous grocery shopping.

In contrast, our pantry is always well stocked. And while I was looking for something, anything, that I could turn into a delicious recipe, two ingredients stood out to me: a box of spaghetti and a package of curry paste.

Combining that with the pint of mushrooms and chicken ground casserole that had managed to survive the week, I realized I had all I needed to make a delicious Curry Chicken Spaghetti.

What I used for about 4-6 portions:

  • 1/2 package ¬†spaghetti, cook them following the package instructions
  • 375 g chicken ground
  • 227 g white mushrooms
  • 1/2 bottle tomato pasta ( strained )
  • 1/2 package curry paste ( I like to use Kitchen of India brand )
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have

 

Add a large pot with water to boil. When it starts to boil cook half of 450 g pasta package following the package instructions.

In a non stick, hot, skillet add the chicken ground. Give it a few stirs until the meet is not red anymore. Add about 2 cups chicken broth, stir and let it simmer for about 10- 15 min .

Clean and cut mushrooms in small cubes. Add the mushroom to the meat.

In a small bowl add half of the curry paste and 1 more cup of chicken broth. Add the cream and stir the paste to combine. Pour it over the chicken and mushroom mixture. Add the mustard and garlic powder. Reduce heat to medium-low  and cook for about 10 Р15 min.

Mean while pasta has cooked. Drain it and put it back into the pot. Pour over the curry mixture. Add dill, salt, pepper. Give it a stir and cook for 2 more minutes.

So easy and no time needed for  a delicious dinner or lunch !

P.S. My husband and daughter, who are not normally fans of spaghetti, came asking for seconds!

Bon Appetite!

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