Baked Chicken with Cherry Tomatoes, Lemon, Olives and Capers

Baked Chicken with Cherry Tomatoes, Lemon, Olives and Capers

I’ve talked about the lovely ladies from The Monday Morning Cooking Club before when I shared their delicious tomato and eggplant bake (AKA Bubba’s Eggplant) from their first cookbook here and their delicious recipe for their Shallot Ginger and Sesame crusted salmon here.   I was so excited to get my hands on a copy of their recently published sequel called ‘The Feast Goes On’.  This beautiful book has plenty more stunning recipes inside that I cannot wait to try.

I love that each recipe has been handpicked from hundreds submitted – so you know that if it makes it into the cookbook it is going to be worth making!  Not all the recipes are clean, but there are several that are and I am looking forward to getting to know this book as much as I enjoyed the first.  You can check out the Monday Morning Cooking Club’s webpage here and follow them on Facebook here.

This recipe was the first one I made from the new book and it was a real crowd pleaser.  I have altered it to include tomatoes and lemon, which gives the dish a much different flavour, but I loved the changes and I hope you do too!  (You can double it quite easily if you need to feed a larger group or if (like me) you want to freeze some for another night when you don’t have the time or inclination to cook)

Baked Chicken with Cherry Tomatoes, Lemon, Olives and Capers

(adapted from The Feast Goes On, Monday Morning Cooking Club)

What you will need:

  • 1 chicken jointed (I ask my butcher to cut a whole chicken into 8 pieces for me)
  • 50 grams (1/4 cup) salted baby capers (well rinsed and drained)
  • 75 grams (½ cup) pitted Kalamata olives, halved
  • 1 lemon sliced into rounds about ½ cm/¼ inch
  • 350 grams (1 punnet) cherry tomatoes
  • 2 unpeeled garlic cloves
  • 250 mls (1 cup) white wine (or chicken stock if you prefer)
  • 1 tablespoon olive oil
  • 2 sprigs thyme (or lemon thyme and/or fresh oregano work well too)
  • Freshly ground black pepper

How to bring it together:

Preheat oven to 200 degrees Celcius (400 Fahrenheit).

Line a large roasting dish with some baking paper.  Lay out the chicken and scatter the capers, olives, garlic and tomatoes on top.  Pour the wine (or stock) and olive oil over the chicken, lay the lemon wedges across the top and scatter the herbs.  Season generously with pepper.

Roast for 45 minutes – 1 hour or until the chicken is golden and the juices run clear when pierced with a knife. If the chicken is not browned enough, turn the oven to the hottest setting for the last 5 minutes.

Enjoy

XX

Roast Vegetable and Haloumi Salad

Roast Vegetable and Haloumi Salad

This flavour combination of grilled haloumi and fresh lemon juice is a match made in heaven! This fresh salad is perfect for your next dinner party or barbeque – it goes beautifully with beef, salmon, chicken (or even on it’s own as an appetizer).  So easy, tasty and delicious (and really good for you too!).  Every time I make this there are always fights for seconds and ultimately there is nothing left on the platter!  I hope you enjoy :)

Roast Vegetable and Haloumi Salad

What you will need:

  • 1 small or 1/2 a large eggplant (aubergine)
  • 3 Roma Tomatoes
  • 2 Zucchinis (courgettes)
  • Rocket (arugula) (or rocket and baby spinach mix)
  • Haloumi
  • 1/4 cup roasted pine nuts.
  • A large handful of fresh parsley leaves to garnish

For the Marinade

  • 1/4 cup olive oil
  • 1 teaspoon sweet paprika
  • Juice of half a lemon
  • Salt and pepper to taste

For the Dressing:

  • Juice of 1 lemon
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • 1/2 teaspoon sweet paprika

How to pull it together:

Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit)

Cut the vegetables into wedges (I quarter the tomatoes lengthwise, the zucchinis I cut in half lengthwise and quarter, and I chop the eggplant into approx 3 inch wedges).

Lay out the vegetables on a baking tray and brush with the marinade (I like to cook the tomatoes on a separate tray to the other veggies) and cook for about 30 – 40 mins or until well roasted.

On a serving platter lay out the rocket (arugula). Place the vegetables  on top.

When ready to serve your salad, heat some olive oil or coconut oil in a pan (if you want those delicious looking grill lines use a griddle pan) and fry the haloumi until it’s golden brown.  Place on top of the vegetables and sprinkle with the toasted pine nuts and parsley.

Drizzle with the lemon and paprika dressing and serve.

Zesty Salsa

Zesty Salsa

It’s so quick and easy to whip up a tasty little salsa and makes such a refreshing change to steamed veggies or a green salad.  Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels would be nice here too.  We enjoyed this with salmon but would be delicious with chicken or steak.  It is the perfect accompaniment to my chicken schnitzel (recipe here).  I had the leftovers with a little bit (1/2 cup) of brown rice and a tin of tuna for lunch the next day – was really yummy!

Zesty Salsa

(serves 2-4 as a side dish)

What you will need:

  • 1 Avocado diced
  • 1 cucumber peeled and diced
  • A handful of button mushrooms diced
  • 1/2 red capsicum diced
  • 1 green chilli (seeded) finely chopped
  • 1 roma tomato or a few cherry tomatoes diced
  • 1/4 red onion finely chopped
  • About a 1/4 cup of fresh Coriander leaves (cilantro)

For the dressing:

  • The juice of 1-2 limes (depending on your taste)
  • 1/4 cup olive oil
  • Sea salt and freshly cracked pepper

How to pull it all together:

Shake or whisk all the dressing ingredents together.  Combine the chopped up veggies into a bowl.  Gently toss the veggies with the dressing and serve!

 

 

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

I used to love making an apple and rhubarb crumble which was so full of sugar even though it didn’t really didn’t need the extra sweetness!!  So I created this guilt-free version which I’m sure you will all love.  It’s healthy enough to eat the leftovers for breakfast!

(I’ve also included my Thermomix friendly version here.)

Healthy Apple and Rhubarb Crumble

What you will need:

For the filling:

1 green apple – peeled and diced

1 bunch rhubarb – trimmed and cut into 2 cm pieces

1/2 cup pitted dates chopped

2 tablespoons coconut oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

For the Topping:

1 cup quinoa flakes

1/2 cup brown rice flour

1/2 teaspoon aluminium free baking powder

1/2 cup coconut sugar

1/2 cup slivered or flaked almonds

1/2 cup shredded coconut

3 tablespoons coconut oil

How to pull it all together:

In a large saucepan heat the coconut oil.  Add the apple, rhubarb, dates, cinnamon and vanilla and cook for about 5 minutes until well combined.  Set aside.

To make the topping, combine all the ingredients into a bowl and mix together (working the coconut oil into the dry ingredients) with your fingers until the mixture has the consistency of crumbs.  Pour over the fruit mixture.

When ready to serve, bake in a moderate oven for about 30 minutes or until deliciously browned and bubbling.

Serve with thick cream or coconut yoghurt.

The Shrinking Hubby's healthy crumble with coconut yoghurt

The Shrinking Hubby’s healthy crumble with coconut yoghurt

Thermomix version:

For the filling:

Put the dates, roughly chopped rhubarb, peeled and roughly chopped green apple into the mixing bowl.  Put the dial to lid closed position and chop turbo 3 or 4 times.

Add the cinnamon, vanilla and 2 tablespoons coconut oil (about 50/60g) and cook REVERSE speed 1 at 90 degrees for 5 minutes.

Pour into baking dish.

For the topping:

Add 1/2 cup (65g) brown rice flour, 1/2 teaspoon aluminium free baking powder, 1 up (50g ) quinoa flakes, 1/2 cup (50g) almonds,  1/2 cup shredded coconut, 1/2 cup (70g) coconut sugar and 3 tablespoons coconut oil (about 75/80 g).  Mix closed lid position turbo a few times – until desired crumb-like consistency is achieved.

Pour topping over filling and bake in a moderate oven for about 30 minutes until brown and bubbling.

Options:

  • You can use butter  (organic grass fed if possible) instead of coconut oil (50 grams for the filling and 100 grams for the topping)
  • You can use rolled oats instead of quinoa flakes (1/2 cup)

Enjoy XX

There wasn't much to have for breakfast the next day!!!

There wasn’t much to have for breakfast the next day!!!

Roast Chicken with Sumac, Za’atar and Lemon

Roast Chicken with Sumac, Za’atar and Lemon

Here is that delicious chicken recipe I was talking about a few weeks ago.  It is so simple and easy to prepare, it cooks itself in the oven and is so flavoursome!  It is another recipe from the talented Yottam Ottolenghi.  I love how he uses fresh ingredients and herbs and spices to enhance the flavours of his food – as I’ve said so many times you really don’t have to suffer to eat well!!!  Try this recipe next time you are entertaining a crowd – it is delicious with the Haloumi and Grilled vegetable salad or any other salad from the shrinking hubby ….

This recipe really benefits from preparing the chicken the day before so it can marinate overnight in the fridge.  I love marinating overnight as it makes it so much easier when the time comes to prepare the food – especially when entertaining.  One less thing to worry about on the day …

Roast Chicken with Sumac, Za’atar and Lemon

(Serves 4)

You will need:

1 large organic or free range chicken cut into 4 pieces (breast and wing, leg and thigh).  You can ask your butcher to do this for you.

2 red onions thinly sliced

2 crushed garlic cloves (or 2 teaspoons of organic crushed garlic)

4 tablespoons olive oil, plus extra drizzling

1 1/2 teaspoons ground all spice (pimento)

1 teaspoon ground cinnamon

1 tablespoon sumac

1 lemon thinly sliced

1 cup chicken stock or water (I have used both and both are equally as good)

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoon za’atar

20g unsalted organic butter (11/2 tablespoons)

1/4 cup pine nuts

4 tablespoons chopped flat leaf parsley

How to pull it together

1.  In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon and stock/water, salt and pepper.  Leave in the fridge to marinate for a few hours or overnight.

2.  When ready to cook, preheat oven to 200 degrees celcius (390 degrees Fahrenheit).  Transfer the chicken and its marinade to a baking tray large enough to accommodate the chicken lying flat and spaced apart.  Chicken should be skin side up.  Sprinkle the za’atar over the chicken and onions and put the tray in the oven.  Roast for 30-40 minutes, until the chicken is coloured and just cooked through.

3.  Meanwhile, melt the butter in a small frying pan.  Add the pine nuts and a pinch of salt and cook over moderate heat until they turn golden.  Transfer to a plate lined with paper towel to absorb the fat  (First time I made this I skipped the butter but it is soooo worthwhile – just make sure you drain on paper towel!!!).

4.  Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and a drizzle of olive oil.  You can sprinkle on more za’atar and sumac if you like …

Enjoy

XX

 

Page 1 of 212
web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!