Home alone this weekend so after chores and shopping I set about getting dinner ready.
Three skin-on, bone in chicken thighs were dusted with Ras El Hanout and roasted at 190C for 25 mins and allowed to drain and cool.
I quartered a out 10s of chorizo and sliced it up along with two onions, a clove of garlic and four plum tomatoes.
When the chicken had cooled I boned and chopped it up. Then set about the rest of the chores.
When it was time to cook I heated a frying pan and heated the chorizo to release the oil. The chorizo was removed and the onions and garlic softened in the oil for about 20mins. I then added the tomatoes and the chorizo to the pan and cooked them gently until the tomatoes disintegrated. Finally the chicken was stirred in and heated through (about 10mins).
I wasn’t sure what to have for dinner tonight so last night I cobbled a marinade together and left it to develop overnight whilst some chicken thighs were defrosting.
To make the marinade I took 2tsp coriander seeds, 2tsp fennel seeds, 2tsp cumin seeds and 2tsp black peppercorns. I toasted them in a dry pan before grinding them to a fine powder with a pestle and mortar. Then I took a green chilli snd a couple of garlic cloves and a good pinch of salt. These were puréed in the mortar and added to the ground spices. This mix was storred into sbout 250ml of plain yoghurt and left overnight in yhe fridge.
This morning I added the chicken thighs and left them in the fridge all day.
This evening I put 2 onions, sliced thickly, and about s dozen cherry tomatoes in a casserole. The yoghurty chicken was put on top, the lid put on and placed into an oven at 180C for about an hour.
Whilst it was in the oven I boiled some Basmati rice and fried a bunch of spring onions to use as a garnish. I also roasted a squash and a red and a yellow pepper to have as a side vegetable.
+++ UPDATE +++
Although the finished plate of food tasted delicious, it needed something else. Something green. Spinach perhaps.