This blog made it into my dreamspace the other night, in one of those intensely real, detailed dreams that have you swept up believing that they are actually happening.
In it I was putting together a video-recipe (already farfetched considering I’d rather chew the toenails of strangers than appear on camera) full of horribly complicated instructions on how to bake the perfect roast potato. The essential first step was to puncture the entire spud by creating endless potato-gun pellets before boiling, drying, dipping in oil then baking until crispy perfection. Even in the dream I was thinking that locating an old-style toy for a single recipe was a bit of a stretch for readers, especially considering I only blog simple, everyday recipes.
Still, the potatoes were insanely good, as is this week’s recipe. Thankfully this real-life recipe is at the opposite end of the preparation spectrum. Just marinade some chicken, then toss in a few extra bits and bake. DONE. And it’s super tasty.
Indian baked chicken
This is advanced vegie-smuggling, since there’s nothing hidden. To serve younger kids, hack away at the finished dinner with kitchen scissors and mix everything through the rice, making it more of an Indian-fried rice type thingy.
3 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala
1/2 tsp cinnamon
2 tsp brown sugar (optional but recommended, honey also works)
700-800g chicken thigh fillets
3 large carrots, peeled, cut into thick batons
1 large red onion, peeled, cut into 8-10 wedges
1 cup peas
1 cup basmati rice
1 zucchini, grated
To serve: Mango chutney, pappadums
Mix the oil and spices and sugar all together in a glass or ceramic dish (since I’m lazy and hate washing up, I use an oven proof one that I’ll later roast everything in).
Cut any excess fat off the chicken and cut each fillet into about 3 even-sized pieces. Roll them into the marinade, cover and leave for as long as you’ve got (somewhere between 5 seconds and all day, depending on your schedule).
Preheat the oven to 200C. Remove the cover from the chicken. Mix in the carrot and onions. Bake for 30-35 minutes until the carrot is tender and the chicken is cooked through. Toss over the peas and mix through. Leave to sit for a couple of minutes.
Meanwhile, cook the rice whichever method you like best (I use my trusty and beloved rice cooker). When just cooked, mix through the zucchini and leave it to cook with the residual heat of the rice for several minutes).
Serve the chicken on top of the rice, with a dollop of chutney and a papadum for crunch. Adults might also like coriander and fresh chilli.
Serves 2 adults and 3-4 kids.
Fundraising for a playgroup or daycare? You can sell my cookbook and keep 33%! Email me for more info…. firstname.lastname@example.org
Other chicken dishes to try…
Kid-friendly, one-pot chicken pilaf
Chicken sausage rolls – a Vegie Smuggling classic!