I cooked this for Alberto and I on Sunday evening in lieu of a full-on Sunday roast. It’s an idea from a Sainsbury’s recipe card and although it’s not massively imaginative – it’s basically roasted vegetables with chicken – it’s rather tasty and the smoked paprika gives it a nice flavour. Next time I cook it I might experiment with adding some dried chillies or something of that ilk.
I accompanied it with some wasabi mash as detailed in an earlier blog entry.
1 tablespoon of olive oil
500g pack of vine ripened tomatoes, cut into wedges
2 red onions, cut into wedges
2 teaspoons of smoked paprika
1 bulb garlic, unpeeled and broken into cloves
1 Yellow pepper, deseeded and sliced
2 tablespoons of red wine vinegar
l50ml chicken stock
A dash of white wine
Chicken pieces – I used two thighs and one drumstick per person for the two of us. That was ample.
5-6 sprigs of fresh thyme
Preheat the oven to 180°C,
Put the oil in a large, deep baking tray.
Add the tomatoes, red onions, sliced pepper, garlic cloves, red wine vinegar, wine, thyme and stock.
Sprinkle the paprika over the top and shake the baking tray to combine everything. (I cover the baking tray with a lareg chopping board and hold it down tight so that I can get a good shake and really combine everything.)
Place the chicken pieces on top of the vegetables and then season all over with freshly ground black pepper and sea salt.
Bake for 1 hour until the chicken is cooked and the stock, wine and vinegar have thickened slightly.
Serve immediately with the wasabi mash.
It’s a really easy recipe but surprisingly tasty and the wasabi mash compliments it really well, adding a slight hint of spice. (or a huge hint, depending on how much wasabi you’ve used!!)