Swiss Chard, easy freezer method to preserve the harvest. Mix the nam pla and sugar with the juice of two of the limes in a small bowl. assorted green, black and purple olives - 450g, garlic - 4 fat, unpeeled cloves, bashed flat with a heavy object, extra virgin olive oil - at least 6 tablespoons. 01/09/2013 04/11/2013 Posted in Dinner Tagged baked chicken, chicken, chicken thighs, Nigel Slater, olive chicken, olives, thyme, tomato, tomatoes Leave a comment Nigel Slater is my food hero. Available for everyone, funded by readers. Your roasted tomatoes look delicious, Joyce. Leave to marinate overnight, shaking the jar from time to time. They make it really special ... just sayin'. If I could choose one tv chef to cook dinner for me, I would definitely choose Nige. This will be a fun six months cooking along with him. a large handful of cubed chorizo (2-3 normal sized sausages) 6 - 8 chicken thighs, trim off any excess fat or skin. Turn the chicken over, the cheese and pesto now tantalisingly melted, and place in a warm serving dish, easing the cheese from the slice with a palette knife. Slather the spice paste on both sides and under the skin. A robust, loud-flavoured roast here. This baked chicken dish is so simple, you can easily whip it up after work, but it tastes so good it would work equally well on a slightly more special occasion. Change ), You are commenting using your Google account. Any party interested to use any photographs or contents, either full or partial, or intended for a repost, please request for prior permission. 350g tomatoes (one third green and two thirds red) the juice of a lemon. Baked Chicken with Tomatoes and Olives From Nigel Slater’s The Kitchen Diaries II Serves 2. ... Chicken with orange and black olives. Remove the chicken from the grill and pour over the pan juices, OR: turn the chicken over with a palette knife so that the cheese is on the bottom. Cold noodles, at least in my opinion, need to be served really cold, not at room temperature. This is such a satisfying dinner! Add the remaining pesto to the pan with 2 tablespoons water and stir. Put them snugly in a roasting tin. But I knew that Nige could help me out, so I went straight to his Kitchen Diaries, specifically the wonderful second volume. Stone and halve the olives. Bread - crusty, floury and chewy; sweet, fresh butter from a new packet and a jar of olives is a good enough way to start any lunch or supper. Rinse the berries and crush them roughly with a fork. Put them into a baking dish and cover them with the tomato mixture. Whizz all the ingredients except the fruit in a blender or food processor, or beat them all together with a hand-held whisk. I suggest a tablespoon of icing sugar, but taste it for sweetness as you go. Slice the melons in half and scrape out their seeds over a bowl, catching as much juice as you can. Flash under a preheated hot grill till the mozzarella melts. ;-). Nigel Slater's fast food ... 4 medium tomatoes, seeded and chopped 250ml chicken stock 100ml double cream juice of 1/2 lemon. I think you should stop long before you reach a purée so that the finished fool will have a more interesting texture. Turn up the heat, reduce the liquid by bubbling down to 150ml, then whisk in the remaining butter. Yes please. Or maybe just a few late strawberries to dip into a glass of cold Prosecco. I must go get some olives to try this! For 2, as a main dish with salad. The tomatoes melt down into a fabulous sauce and the olives add a touch of saltiness. Chicken with watercress and mushroom sandwich. Add the tomatoes and the stock, then simmer until the chicken pieces are tender and cooked right through, about 15 minutes. If this chicken dish is an example, it's a keeper! Mix together the onion, garlic, oil and lemon juice. Add the onions and sweat them for a few minutes. Juice of half a lemon As soon as it starts to melt and sizzle, scoop each piece up with a fish slice, making sure that the melted cheese is not left behind. Lift them out with a draining spoon and add to the chicken. When the fennel is tender and the chicken cooked right through to the bone, lift it out with a draining spoon and set aside. Slice the cheese thickly. Black pudding and rhubarb parcels as featured on ... Radio Lancashire appearance for Lancashire Week. Cut each breast in half lengthways and flatten with a rolling pin between two sheets of clingfilm, until they are 5mm thick. Grill for 10 to 12 minutes or so, till the flesh is opaque and the flakes of fish can be pulled easily apart. You will also need an ovenproof dish about 25cm in diameter and a little butter for greasing it with. This is a ridiculously easy dish to make. Rub the chicken pieces all over with salt and black pepper. Whatever you go with, just make sure you don’t waste that sauce! All rights reserved. What a nice way of treating chicken ... simple flavours with great juices and herb. This week has been National British Pie week, well that sounds right up my street so in honour of this special event we had to bake a pie di... A couple of month's ago I was contacted by none other than Jamie Oliver's production company Fresh One. Your Baked Chicken with Tomatoes and Olives looks delicious. Don't be put off by the fact it has a dozen ingredients, it is simplicity itself. Hi Joyce , The baked chicken is a go and keeper , looks so juicy and moist , thanks for sharing :), That chicken does look exceptionally juicy and delicious--a great dish to welcome Nigel. Wash and dry 4 chicken thighs. icing sugar - a tablespoon or so to taste. Some crisp almond biscuits or shortbread would be good here. Chicken ad couscous was my choice to welcome Nigel too--I figured it seemed like a good Sunday dinner/family type of meal. Slide in the noodles, turn off the heat and leave for four minutes. Rub salt and pepper into the chicken. Possibly because, like quiche, it is traditionally served warm rather than hot. Your chicken dish looks really delicious. Place the chicken in a glass bowl and cover with plastic wrap. 1 tsp of dried thyme or 3 springs of fresh thyme. A couple onions get a quick fry up in a bit of olive oil, the chicken gets added and browned a bit on both sides. Ingredients: 4 chicken thighs 10 olives (I went with green, as that’s all my rubbish local supermarket had, but Nigel suggests black olives) Juice of half a lemon 2 tbsps rape seed oil … Add a little more butter or a drop more oil to the pan, then cook a handful of sliced mushrooms until softened, about 2 minutes. Halve any large tomatoes and leave the small ones whole. Batter pudding, the French 'Clafoutis', is the only hot pudding that is really acceptable in high summer. Stir in the curry powder and cinnamon. Leave the paste to cook for a minute or two, taking care it doesn't burn, (spice pastes catch in a matter of seconds if the heat is too high) then stir in the cream and immediately return the chicken and fennel to the pan. © 2020 Guardian News & Media Limited or its affiliated companies. salmon - 2 pieces of fillet approximately 200g each, nam pla - Thai fish sauce - 3 tablespoons, coriander leaves - a handful - optional, but I really do recommend them. Don't be put off by the long list of ingredients, you will probably have most of them.For 2 pittas, 1 small onion or 4 spring onions, chopped4 cloves of garlic, crushed3 tbsps groundnut oiljuice of 1 lemon1/2 tsp salt1 tbsp runny honey1 tsp paprika? Like any flatbreads, they are candidates for stuffing. The recipe is on page 322 and is recipe from August in the book, I fortunately managed to get hold of some English tomatoes to make the recipe with and I always have chicken thighs in the freezer I thought I'd give it a try. This mildly spiced chicken supper, at once fragrant and creamy, is such a recipe. ( Log Out /  It looks smart served on a plain white plate with a deep rim. Halve the tomatoes, again lengthways, and cut the aubergine into short, thick chunks then add them to the potatoes. Just before serving, add the olives and sprinkle the cilantro over top. Be gentle, you don't want a purée. I pretty much followed the recipe to the letter except I didn't have any green tomatoes as you can see from the photographs the recipe turned out well enough but was a little too moist for my taste, so if I made it again I would roast longer to burn off some of the meat juices. Scoop out chunks of melon flesh with a spoon or cut the melon into chunks with a knife, discarding the peel as you go.

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