Tag Archives: Easy

Easy Paprika Chicken Traybake

There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty.  This easy paprika chicken traybake is the perfect solution.  A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden.  Your chicken will be too.  This is definitely going to become a staple on the Blunty’s supper table.

Easy Paprika Chicken Traybake

Easy Paprika Chicken Traybake

Ingredients

  • 1 packet chicken thighs and drumsticks
  • 1 large onion or 4-5 shallots
  • 2 beetroot
  • 1-2 sweet potatoes, depending on size
  • 1 red pepper
  • 4 cloves garlic
  • 1 knob ginger
  • zest of half a lemon
  • 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
  • 1 tsp ground cumin
  • salt and pepper
  • drizzle olive oil
  • a sprig each of fresh rosemary and thyme (optional but lovely)
  • A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)

Instructions

  1. Remove the chicken from the fridge and preheat the oven to 200c
  2. Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
  3. Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
  4. Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
  5. Grate or microplane the remaining garlic and ginger, and rub into the chicken.
  6. Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
  7. Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
  8. At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
  9. When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
  10. Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://brookersofbluntys.co.uk/easy-paprika-chicken-traybake/

If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?

Sweet Potato Buns (Breadless Buns)

I’ll admit that this is one of my less exciting recipes, but I thought the theory behind it was too good not to share. I pinched this idea from Pinterest but made up my own recipe. These are essentially roasted sweet potato slices which can be used as a much lighter, much healthier, replacement for burger buns, or indeed any type of hot bread sandwich. 

  
To me, sweet potatoes have to be paired with spice; a little sultry cumin with a dash of fiery chilli, so, for this recipe, you will need:

1 large sweet potato – the girth of which will determine how many of these one potato will make

1/2 tsp ground cumin

Pinch chilli powder

Salt and pepper

Drizzle of your favourite roasting oil (I tend to use olive)

  
1. Preheat the oven to about 190C fan.

2. Cover a baking tray in tin foil and drizzle in the oil. Once the oven is hot enough, pop it in to heat until the oil is starting to smoke.

  
3. Cut two disks from the central of your sweet potato. Sprinkle on the spice and seasoning. Add to the oil and bake for around 25 minutes, or until golden on the outside and soft in the middle. 

  

Chicken and Bean Sprout Stir Fry

We all know how difficult it is to keep eating healthily when there’s so much temptation out there, especially when there are so many meals you could cook on a Sunday. To try to keep things exciting, I spent Friday night flipping through cookery books and writing a shopping list. I always find that trying new recipes is the best way to make the effort less tiresome. 

This isn’t the most exciting or glamorous looking dish, but it’s light, quick and healthy with plenty of flavour. Besides, I rather think the chopped fresh veg look pretty exciting.

 
You will need:

A couple of handfuls of bean sprouts or mixed stir fry veg

1 chicken breast, or whichever fish or meat you like.

Additional vegetables according to your taste or what you have in the fridge. I sliced up some mangetout, half a red pepper, a few florets of broccoli and a third of a tin of bamboo shoots. 

1 tbsp oyster sauce 

1 tbsp soy sauce

A dash of sesame oil 

1 tbsp xaioshing rice wine or sherry 

A dash of groundnut oil for frying

Rice or noodles to serve

  
1. The key to stir frying is to be prepared! I like to chop up all my veg first, mix the sauce ingredients up in a ramekin and get the pan nice and hot (as well as timing your accompaniment so it will be ready at the same time – I used brown rice so I had that on the go before I started cooking anything else).

2. Once your oil groundnut oil is up to speed in the pan, chuck in your harder veg, such as the peppers, to let it soften a little first.  Add in the rest of the veg and slice your chicken.

3. Add about a third of your flavouring mixture to the veg, then add the rest once the chicken has taken on colour on both sides.

4. Stir, and cook until the chicken is cooked through.  Serve and enjoy!

  

Salad Drawer Soup

In winter, I like to make soup on Sundays to keep me in healthy lunches throughout the week. Soup is great because it’s hot and filling, but it can also get lots of vegetables into your day! Add a box of your favourite fruits and you’re well on your way to making your 5-a-day. I had a big old glut of soup in the freezer so I’ve been trying to whittle that down a bit over the last week or so, so although I wanted to make something new this week, I didn’t want my usual monster batch of blended tomato or squash. As I already had a bag of carrots, a couple of onions and fresh parsley in the vegetable drawer, I picked up a leek at the supermarket and threw together something that my nana usually makes (only, she adds turnip…not a fan!), but you could make this with any of your favourite veg. It would be great with some cubed new potatoes added if you fancied something a bit heartier.

IMG_4020

You may want:

1 litre of stock, I used half a litre of homage chicken stock I had in the freezer, plus 1 stock cube dissolved in hot water

3-4 carrots, chopped

1 white onion, sliced relatively finely

1 leek, sliced finely

a couple of handfuls of frozen peas to finish

a spelling of fresh chopped parsley

salt and pepper to taste

1. Chop the rootier veggies and sauté in a little oil or butter, until the onions and leek are translucent.

2. Add stock and seasoning and simmer for a good 40 mins or so.

3. Taste and season if necessary – this will probably need a bit more salt and pepper than usual.

4. Add frozen peas, not long before serving, to make sure they don’t overcook.