Tonight's tea was a bit of an experiment but I was very pleased with how it turned out. Once the leaves start falling and the wind starts howling, all in one oven teas are my favourite. Especially when I can get them done during no2 son's nap and then set the timer on the oven. It almost like someone else has cooked you tea when you come home and the dinner is ready to go!
I've had a bit of a naughty weekend, some of it intentional some of it not, so Im trying to do a bit of success express to see if I can pull things back a bit for this week. This was basically a way of making the super free food the main part of the dish. I find Butternut Squash is a star ingredient when doing Success Express as its so versatile, its super free but it will do anything a potato will do, wedges, mash, stews etc. There are some broad beans in there too for a bit of a SS boost. I would have ideally stirred some fresh parsley through at the end but the fridge was bare!
Serves 2
Free on EE/Red
4 skinless chicken thighs or drumsticks or a combination
1 Red Onion Sliced
4 cloves of Garlic
1/2 Yellow Pepper sliced
1/2 Green Pepper sliced
1/2 Butternut squash peeled and diced
1 tsp Smoked Paprika
1 tbsp mixed Caribbean herbs
4 Tomatoes cut into large chunks
1 Lemon sliced
2 handfuls Broad Beans
1 handful Parsley (not pictured but if I definitely would if I could)
- Spray a large pan with Frylight and fry the chicken till its browned and put to one side.
- Add a little extra Frylight then add the onions and fry for a couple of minutes to soften.
- Add the peppers and butternut squash and fry off. Add the herbs and spices and stir for a minute.
- Add tomatoes, lemon and broad beans then add 1 cup of water deglazing the pan to create a sauce.
- Bring to the boil and then simmer for a couple of minutes.
- Transfer to an oven dish and bake in a pre heated oven at Gas Mark 6 for 45 minutes until the chicken is totally cooked through and there's no pink inside.
- Stir through parsley and serve.
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