If you read my blog on regular basis you know that I love cooking and baking. From time to time I throw in some really good recipe which I tested on my family and got the thumbs up even from the fussy one in the house! After years of mastering my cooking skills I’m reaching a point where I tried almost every recipe in the book and frankly lack inspiration. Few months ago I teamed up with Lindsay from Always Make Thyme because we share the same outlook on family cooking. I strongly believe that we, as mothers, should cook fresh family meal everyday. To teach our kids the routine. To get them involved. Because whatever we pass on they will pass on to the next generation. Anyway, today I’m sharing a great family recipe from Lindsay which I tried and was very successful. I would normally do something similar but with rice but switching to potatoes was very refreshing.
Over to you Lindsay…
SPANISH STYLE TRAYBAKE
The great thing about this traybake recipe, and all traybake recipes in fact, is that you throw everything in a baking tray and just pop it in that oven until it’s cooked. Easy! One thing you shouldn’t do though is underestimate the taste of this simple dish. Easy food does NOT mean boring food. Now take that in and repeat it. Just because a dish is simple, does not make it any less tasty. In fact this dish is so full of flavour that you’ll probably be making a traybake every night from now on!
Time and time again people tell me they can’t cook and that they find cooking way too stressful. Well I’m telling you that anyone can cook, and if you do find the idea of cooking daunting then why not start with a simple recipe like this? I guarantee it’ll impress all those eating it and will most definitely give you that confidence boost you need. My aim is to get everyone cooking fresher, better and far more often and I reckon a good traybake is the perfect way to start. Busy week ahead? Who cares! At least you’ve got dinner sorted!
600g new potatoes, halved and parboiled
8 chicken thighs
75g chorizo, roughly chopped
4 medium tomatoes, roughly chopped
4 garlic cloves, whole with skins on
2 red onions, roughly chopped
1 green pepper, sliced
2 teaspoons of smoked paprika
Juice of 1 lemon
Salt and fresh black pepper
Serve with warm ciabatta bread
1. Firstly, preheat oven to gas mark 4/180C or 160C for fan assisted ovens.
2. While the oven is heating throw the parboiled potatoes, tomatoes, garlic, peppers and red onion into a large baking tray and drizzle with a tablespoon of sunflower oil. Sprinkle with the smoked paprika and a little salt and pepper and mix well. Lay the chicken thighs on top and pop into the centre of your preheated oven for 30 minutes.
3. Remove from the oven and mix the veg well. Baste the chicken in the juices from the tray and then sprinkle the chopped chorizo on top. Put back into the oven for a further 10-15 minutes or until the chicken is cooked through and crispy on top.
4. Squeeze the juice of 1 lemon over the top and season if needed. Mix well and serve out of the tray with some warm chunks of ciabatta bread!
Thanks Lindsay. Try it this weekend and let me know what you think! Back later with my usual Fashion Friday post.