Tonight, we had the chicken supper I had planned for last night ;-)
The kitchen smelled wonderful … supper prep was relatively quick and easy; and it's a repeat meal :-)
The goal is to be 150 lbs. (combined tally) lighter by next summer … and to significantly bring Holland's blood pressure down - so, I'll be cooking most of our meals for the time being.
I found this recipe online (not sure where), and it sounded so yummy, I just had to try it; and we are glad I did.
I am including a recipe for 7 Spice, too, for those who do not have it in their spice collection - this spice blend is a perfect Fall blend, because it has every spice in it that I used in Fall scented kitchens.
I've cut the original recipe back, so it will be easy for couple enjoyment … or a solo lobo meal, with a spare to slip into the 'freezer.
About an hour before cooking supper, I did a couple do-ahead-preps that made preparation easier & quicker: I put the spuds in the microwave for 3 minutes, then quartered them when they cooled; I peeled and pressed the garlic, and put it aside until cooking time; I blended the oil, lemon juice, and spices - and set them aside until needed.
When 5 PM, rolled around, minimal time was required to pull Supper together … and the little counter-top oven & hot plate I use, literally cuts the baking time in half: we were enjoying our meal in 20 minutes time :-)
About 30 minutes into baking time with a regular oven, place your steamer pot on a stove burner and get the water heated to a rolling boiling (if you are using the type of oven I am, get the water set to boil as soon as you slip the chicken in the oven).
==One Pan Chicken & Potatoes ~serves 2
3 small Chicken Thighs * 4 small potatoes (not the tiny baby spuds), quartered * 2 Tbsp. Olive Oil * 2 Tbsp. Lemon Juice * 3 garlic cloves, pressed * 1/2 tsp. Lebanese Seven Spice (recipe below) * 1/2 tsp. Paprika * 1 tsp Salt (I use a salt substitute) * 1/2 tsp. grnd. Black Pepper * 1/2 Tbsp. Parsley * 8" x 8" square foil baking pan (easier to use when RVing) * Cooking Oil Spray (I used Butter-flavor)
Lebanese Seven Spice Recipe: 1/2 Tbsp. grnd. Allspice * 1 Tbsp. grnd. Coriander * 1/2 Tbsp. grnd. Cinnamon * 3/4 tsp. grnd. Black Pepper * 3/4 tsp. grnd. Cloves * 3/4 tsp. Cumin * 3/4 tsp. Nutmeg
Thoroughly mix all ingredients together - then place in a spice jar.
1) Preheat oven to 400-degrees. Spray cooking pan.
2) With a paper towel, pat the chicken thighs dry; place in baking pan.
3) Place potato quarters in a medium-size bowl. In a small bowl, combine the liquids, garlic, and spices: blend well with a small whisk - pour over the potatoes, and use your hands to thoroughly coat the potato pieces. Add potatoes to baking pan; drizzling remaining liquid over chicken thighs.
4) Place in oven, and bake uncovered, until juice runs clear when chicken piece is pieced gently with fork tines (a little over an hour using a regular oven … and about 15 minutes using the type of oven shown in this post).
5) Turn off the oven, and allow chicken to rest while you steam the veggies. Carefully remove pan from oven; and place on countertop, on a hot pad.
Steam Veggies: I used broccoli florets, cauliflower florets, and little baby carrot chunks.
Place about 16 ounces of water into a steamer pot; place on stove burner and bring to a rolling boil on high heat. When water has reached the boiling level, add veggies to the steamer basket and set in pan; cover and steam for 6 minutes (do not over steam - carefully check stems for doneness, by sticking lightly with fork tines). When stems are tender, gently remove lid - and basket; carefully remove the veggies and serve immediately.
The meal was yummy :-D
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