Turmeric chicken, with bean salad and roasted Romanesco broccoli and veg (its so tasty & easy you will not believe it)

January 19, 2018

 This was a quick and easy dinner, on a Thursday when we were all tired and really hungry.  I wanted to cook something healthy, hearty. So at lunch after meeting a friend for coffee, I went to my local greengrocers Ricci's for inspiration. 

 

They had a beautiful romanesco broccoli, and cavolo nero. I started to form a plan in my head and put them in my basket along with some tinned mixed beans, butternut squash and carrots.

 

Off next to the butchers to buy 6 chicken thighs, and 6 chicken wings in Paul my local butchers (Bramton's) own sweet chilli mix. the total cost of the veg and meat came to £10.49, but the good thing is I knew I would be able to make enough bean salad to keep for a big lunch for the 3 of us as well.

 

Ingredients

 

1 Romanesco broccoli

1 Butternut squash 

2 Red onions 

2 x carrots 

1 tsp smoked paprika 

4-5 lengths of cavalo nero

 

Bean salad 

2-3 cans of mixed beans, butter beans, kidney beans 

large handful chopped parsley and coriander 

1 red chilli

1 tsp smoked paprika

 

2 x chicken thighs each

2 x chicken wings each

2 tsp turmeric 

 

Yogurt and mint to serve  

 

 

 

Method 

 

Firstly I turn the oven on to preheat to 180C, then I slice the onions, carrots and butternut squash into chunks and place in an ovenproof dish. Drizzle a little olive oil and season with salt and pepper, then sprinkle over the top with the paprika and mix it all up, and place in the oven. cook for 30-40 mins.

 

 

Next gently tear off the pieces of the romanesco, and place on a tray with a little bit of oil, and sprinkle with paprika and salt and pepper.

 

 

 

 

 

 

 

 

Next lay the chicken thighs on a tray, and peal off the skin, then just place it back on top (I find this helps to really crisp up the skin) sprinkle with turmeric and salt and pepper. Drizzle with a small amount of  olive oil. cook for 20-25 mins 

 

 

 

Chop the cavolo nero, into chunks and boil for about 3-4 mins then add to the butternut squash salad.

 

 

 

 

 

 

 

To make the bean salad, drain and rinse the beans, to take off all the salted water. Then place in an oven proof dish and add the chopped herbs and chopped chilli. Sprinkle with salt and pepper and the paprika and give it a good mix. Then cook for about 3-4 mins. 

 

 

 

 

 

Then simply serve straight from the oven, and it tastes lovely with a bit of minted yogurt.

 

 

 

 

 

 

 

 

 

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