So we now enter that no man’s time of not Winter but not quite Summer. Do we abandon cuddly food in favour of lighter, fresher delicacies or do we hang on still. These warm days that turn quite chilly in the evening. The open blue skies leave the warm air to be sucked out. Oh and if you are a gardener this is when what is known as an aerial frost occurs to tender new shoots. The cold/ chill is sucked out of the ground and frost burns those little fragile shoots.
So perhaps simple interesting cooking is in order nothing complicated and of course little washing up – so back to one pot cooking.
Now this is based on the first practice that of marinating so here goes:
Thai Style Spicy Chicken
3 Spoons of Thai Red Curry Paste (less if you don’t want it too spicy)
150ml Fresh Squeezed Orange Juice
2 Garlic Cloves – crushed
Have 6 Chicken Legs – place into a plastic bag and pour in the marinade. Leave in the fridge overnight – or for equivalent timing about 3 – 6 hours
Then into an oven proof dish add cubed pumpkin or squash and quartered / peeled red onions. (add other Mediterranean style vegetables if you wish)
Put Chicken on top and pour over the marinade. Scatter a handful of capers on the top.
Roast in a pre heated oven 9 180C – Gas 7 for about 1 hour and 15 mins. Turn the contents over from time to time so the marinade is distributed. Once cooked serve with a crunchy green salad.