My style of shopping consists of buying what is fresh, local, good quality and good value, then deciding what to cook with it nearer the time. If it’s a long, slow cook dish, it will be prepared well in advance in a big batch, leaving plenty left over for the freezer.
On this occasion I happened to spot in the reduced section at the supermarket a pack of skinless, boneless organic chicken thighs going cheap, and having my boy to cook for bought them. He’s not exactly fussy though he is more keen on chicken than I am, and especially southern fried style, which is contrary to my cholesterol-friendly diet. Saturated fats are not good, but what the hell – it’s Sunday and the occasional treat never hurt.
Ah, but my style is always a touch different, so after examining the contents of my fridge I came up with an interesting concoction that is worth repeating:
- Stuff said chicken thighs with finely-minced and sautéed peppers, leeks, garlic and cheese (standard cheddar on this occasion.)
- Coat in egg wash and breadcrumbs, then pan fry til golden on all sides.
- Bake in the oven for 15-20 minutes
- In the meantime rustle up a Moroccan-style sauce including the chick peas I soaked overnight and boiled earlier (including the cooking liquid), onion, garlic, passata, smoked paprika, cumin, sugar, Mediterranean seasoning, salt and pepper, pine nuts and chopped dried apricots.
- Cous cous would have made an obvious accompaniment but on this occasion I used the opened pack of gnocchi in my fridge. You basically bring them to the boil, wait til they come to the surface, drain and serve.
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