Feeling Like My Old Self

This virus has finally released me from it's bondage. I feel like a human being again, not a tired, crabby, dismal blob. My husband is breathing a huge sigh of relief because I have not been much fun to be around lately!

And I've been cooking again.
Thursday night I made two dishes from Meena's inspiring blog, Hooked on Heat, for my husband's Bridge group. The meal was fabulous! Dahiwali Chicken Curry, Alu-Pyaaz Fry (Fried Potatoes with Onions) and Basmati rice. Merci Meena!
Last night two American friends came by for dinner and I made this wonderful dish. The original recipe didn't call for chili flakes, so feel free to leave them out if you don't want the extra kick. And I doubled the recipe to serve four. The chicken was tangy, moist and perfectly matched with the lemony chickpeas. I started the meal with a spinach salad with warm bacon, shallot dressing.

Spicy Mustard Chicken with Chickpeas
serves 2

1 tsp Dijon mustard
1 tsp red chili flakes
2 tsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, crushed
4 chicken thighs, skin on, bone in
400g (13oz) tin chickpeas
2 tbsp extra virgin olive oil
Juice and grated zest of 1 lemon
3 tbsp chopped parsley

1. Heat the oven to 425 degrees, or 220C (gas mark 7). Combine the mustard, chili flakes, balsamic vinegar, olive oil and one clove of garlic, and brush the chicken thighs with the mixture. Season well with salt and ground pepper.

2. Heat a frying pan over a medium heat and, when hot, add the chicken, skin side down. Sear for 3-4 minutes, then turn it over. Remove the pan from the heat and baste the chicken with any remaining marinade. If the pan has a heatproof handle, transfer it to the heated oven; otherwise, transfer the chicken to a baking dish and place in the oven. Roast for 15-20 minutes, or until the chicken is cooked and golden.

3. While the chicken is cooking, drain and rinse the chickpeas. Place them with the extra virgin olive oil, remaining garlic and the lemon juice and zest in a saucepan over a gentle heat and warm thoroughly. Season to taste with salt and freshly ground pepper. Just before serving, stir in the parsley.
4. Serve the warm chickpeas with the chicken.

Pin It