Today's recipe comes from The Hairy Dieters; How to Love Food and Lose Weight (Waterstones, £11.99, free delivery) The recipe which caught my eye? Spanish-style Chicken Bake. We had practically all the ingredients, and any we didn't have could easily be substituted for something we did have.Alongside a scrumptious looking picture of the dish, there was no way I could resist giving it a go! The recipe serves 4, so I cut everything in half as it's just the two of us. Below is the recipe I went by, with my ingredients alterations and to serve 2. I've popped the original ingredients next to any I changed, and just double up to make the original recipe serving!
Spanish-style Chicken Bake
Preparation time; 10 minutes, cooking time; 60 minutes
Serves 2, 10ppts per serving
1/2 a medium white onion, cut into wedges
1/2 a medium red onion, cut into wedges
320g new potatoes, cut into quarters lengthways
4 whole garlic cloves, halved
370g skinless, boneless raw chicken breast
40g peppered salami (original recipe; chorizo sausage)
1/4 tsp sweet smoked paprika
1/4 dried oregano
1/2 green pepper, deseeded and cut into strips
1/2 red pepper, deseeded and cut into strips
1 chestnut mushroom, quartered
2 closed cup mushrooms, quartered
4 asparagus spears
flaked sea salt
freshly ground black pepper
Preheat the oven to 200'C/Fan or 180'C/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, cut the peppered salami into thin slices - around 5mm each. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
Take the roasting tin out of the oven, scatter the peppered salami over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
Take the tin out of the oven. Holding one corner, carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Add the mushrooms and tuck the pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220'C/Fan 200'C/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. Serve and season as desired.
It's as simple as that! I added a side salad to mine, with a tablespoon of 0% fat Greek yoghurt. Absolutely delicious, and definitely a recipe I'll try again. Recipe 2 of #StepintoSummer Challenge Two, DONE!
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