A homegrown dinner

This is a post I started working on in January, but for some reason I never finished writing it until now. But perhaps it’s a timely one for all of you who live in the northern hemisphere!

Last summer, for the first time ever, we planted potatoes in our garden. We ended up with about 7-8 kilos of potatoes! Pretty good for a first attempt. Our other successful crops this summer included garlic and tomatoes. In fact, we had a pretty good crop of tomatoes, as the weather was unusually and consistently warm for this part of Australia!

Homegrown produce

Browsing through my cookbooks to get inspiration, I came across a Jamie Oliver recipe for chicken, tomatoes and potatoes. Perfect! I played with the recipe a bit, adding garlic and reducing the amounts a little to fit our family a bit better. It’s a fairly loose recipe, easy to adapt to fit your needs.

Chicken dish for collage

It looked delicious, tasted delicious, and was a great way to cook our homegrown dinner!

Crispy, sticky chicken thighs, with new potatoes and tomatoes

Adapted from Jamie at Home, by Jamie Oliver

Serves 4-6

1 kg chicken thigh fillets, preferably skin-on, cut into 3 strips
1 Tbs olive oil
600 g new potatoes
300-400 g cherry tomatoes, large ones halved
1 small head of garlic (or 4-5 cloves), peeled and smashed
Bunch of fresh oregano, leaves picked
Sea salt and freshly ground pepper
Red wine vinegar
4 Tbs Olive oil, extra

Preheat the oven to 200°C.

Boil potatoes until almost cooked. Drain and squash using the back of a spoon or your thumb.

While the potatoes are cooking, season chicken with salt and pepper and rub with olive oil. In two batches, fry in a large frying pan for about 10 minutes over high heat, until almost cooked. To the second batch add the garlic, tossing it with the chicken.

Add back the first batch of chicken, along with the potatoes and tomatoes, and toss to combine with the chicken and garlic.

Pound the oregano leaves and a large pinch of salt with a mortar and pestle, add a good splash of red wine vinegar and about 4 Tbs olive oil. Season with ground pepper and pour over the chicken and vegetables. Toss to mix and transfer to a large shallow ceramic or glass baking dish or a non-reactive roasting tray. Cook in the oven for about 45 minutes until golden.

Notes:

1. I didn’t skin the tomatoes, but if you prefer, you can blanch them in hot water and then slip the skins off.

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