Thursday dinner.

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In my house Thursday is random when it comes to food. Sunday’s left overs was Monday’s dinner, Tuesday and Wednesday are covered because I bulk cook a variety at weekends but on Thursday we don’t want one of the many sumptuous delights that I can’t quite work out at times because why label?!?!  Friday is whatever I have energy for.

 

Anyway today was about comfort food after a few days where the demands of work were more demanding and we are literally dragging our way to the end of term.  Furthermore my last day at work is almost here and a two month notice period has felt like and eternity.  If you are on #eatclean vibe (I detest that hashtag/ saying, like are the rest of us eating compost?) this may not be for you.  But if you eat a BALANCED diet and believe moderation is key, then read on.

 

Oh and soz this isn’t for the vegan crew… Can you bread crumb tofu? . I like vegan food, I just have no interest in being vegan.

 

So here is my summer comfort #allfriedeverything (almost), it’s the West African in me!  Fried chicken, fried rice, salad and oven roasted veg… It’s relatively healthy and very tasty
So here is my summer comfort #allfriedeverything (almost), it’s the West African in me!  Fried chicken, fried rice, salad and oven roasted veg… It’s relatively healthy and very tasty✨✨✨

 

Ingredients:

Chicken or fish.  I am not sure what you could use as a vegan alternative (suggestions welcome)

Large onion

2 Courgettes

2 Sweet Peppers

Tomatoes

Rice

Garlic

Sage

Paprika

Grounded Cloves

Ground Ginger

Ground Cinnamon

Black Pepper

Hymalan Salt

Flour

Lemon (juice and Zest)

Green Cardamom

Bay Leaves

Maggi stock cube (#maggigang)

Rice (I used white basmati, would have preferred brown short grain but mini me hates it!)

Frozen Mixed Vegetables

 

Method:

Wash your chicken with lemon and salt (don’t listen to nonsense about not washing meat).  Wash a lemon with boiling hot water and a scourer.  Scrape off half the zest as you will need that later.  Squeeze the juice of the lemon over the chicken.  If you are seasoning just before cooking use the juice of 1 1/2 lemons.  Add garlic, ground cloves, ground cinnamon, ground ginger, paprika, black pepper, a little salt (I use Hymalan cos health is wealth!).  I use salt in the seasoning because I don’t use packet seasonings like All Purpose etc.Rub the seasoning into the chicken.  If you are seasoning just before cooking use a sharp knife and poke the chicken so that it is all flavoured.  No time for bland food.

 

 

Whilst chicken is marinating put some flour in a dish.  I usually do half flour and half breadcrumbs but I didn’t have breadcrumbs!  Add a light shake of the dry seasoning you used for the chicken to the flour and a teaspoon of garlic powder.  If you have onion powder or granules add them too.  A little Himalayan salt and then the lemon zest, yes lemon zest, trust me.  Stir dry ingredients to coat your chicken.

 

 

Whisk two eggs, coat your chicken in egg to make the flour and seasoning stay on the chicken.

 

 

Warm some oil in a frying pan, the oil needs to be hot and enough to cover half the chicken.  Whilst the chicken is frying slice your courgette, about a 1/3 of your onion, sweet peppers and tomato so that they lay flay on an oven tray.

 

 

 

When the chicken just starts to get golden turn it over and cook the other side.  Make sure it is literally just golden as you are going to finish off the chicken in the oven and don’t want it to burn and or be dry.

 

 

Lay the chicken on top of the veg on your oven tray.  Do not add anymore oil as the oil from the chicken and all of its wonderful flavour will drip on to the veg.  About 20 mins in the oven at 200 degrees should be enough but please keep an eye.

 

 

Look at that!

 

 

For the fried rice chop the rest of your large onion.  You need quite a bit as the onions really give the rice flavour.

 

 

Fry the onions as they soften add your chopped leak.  Add a few bayleaves and about 10 cardamom pods.  I have just realised I used a Knorr stock cube as I’ve run out of Maggi!  Someone please suggest a good stock cube that has simple ingredient that doesn’t cost the Earth.

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Fry the onions and leak until they are really soft.

 

 

Add frozen veg.  You can use fresh but I’d recommend frozen, it’s quicker, it’s still fresh and its in rice so the texture is not an issue.

 

 

Take the ingredients out of the pan, I know it sounds cray but just do it.  Add a little more oil.    Add your rice, try to drain as much of the water from washing the rice as possible.  Then fry the uncooked rice… don’t ask me why this is how my mum does it and she’s a don!

 

When rice starts to stick add the veg and onions.  Add salt and enough boiling hot water to cover the rice completely.  Bring to the boil then simmer.

 

 

Voila! Happy Thursday <3

 

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