Tag Archives: Quick

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

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!

  

Ginger, Honey, Soy Baked Salmon

Hi everyone!

I’m finally back! I’m afraid I’ve been off the grid a bit recently preparing for a ridiculously hard pensions exam. At last, it’s over, and I can start spending my free time on things I actually like doing. Studying on top of a full time job is pretty difficult and exhausting, especially when you’re also trying to fit in your pre-summer workout whilst trying to eat fresh and healthy and not letting your home turn into a dive. 

Thankfully, I discovered this little recipe through a combination of googling and using what I had in the cup airs and fridge and it’s seen me through a good few evenings of fresh, tasty, light dinner. 

  

You will need:

1 salmon fillet per person

Marinade, also per person, so double, triple, quadruple as required 

2 tbsp soy sauce

1 tbsp runny honey

1 clove garlic

2 tsp grated ginger

chilli powder or flakes to taste, depending how much spice you like 

1 tsp lemon juice 

  

1. Grate the garlic and ginger. Mix together the other ingredients in a ramekin or bowl. 

2. If you have the time and/or inclination, put the salmon in a freezer or sandwich bag and marinate in the sauce for about 10-20 minutes. If you don’t, cover the salmon in the sauce and place it on a piece of tin foil as far ahead as you can manage. 

3. Bake at 180C for 8 minutes or so. If you don’t wrap it up, the honey should caramelise around the edges, but even if it doesn’t, this is delicious!

Serve with roasted vegetables or green beans and rice.