… well I think I can safely say that I am finally back on form and on the road to recovery. It must be an age thing but the recovery is certainly a lot slower and longer than it used to be and each time it happens it makes me realise how much I need to take care and look after myself. It’s quite amazing how since I was in my youth the world of nutrition and fitness has changed. I was never really a very active kind of child. As a young kid I liked to muck about outside but I much preferred an imaginary world by myself than actually playing sports and even though i’m quite competitive in other aspects of my life it just never translated to teams and anyway it seems different these days with the gym being so much more on the agenda than the classic ‘old-school’ team sports such as football or rugby… it now seems that everyone is obsessed with body shape and the technology of nutrition is a science and I think i’ve sadly missed the boat to actually transform myself now… not that I could be bothered. Give me a cheese and ham sandwich and a cupcake any day and i’ll watch the race from the sidelines…
roast chicken thighs with chorizo
it’s been such a long time since i’ve blogged about my dear chicken thighs that I thought I ought to bring them back with a bang! Such a wonderfully versatile and tasty part of the chicken and so inexpensive they are begging to be bought. The great thing about them that I adore is that, as long as you use the ones with the skin on and the bone in then they’re self-basting as they produce a lot of juicy fats that cook themselves and all the vegetables you cook with them… with the added glory of the cubes of chorizo this was the perfect lazy-day dish to serve for friends with whom id rather spend more time than slaving away in the kitchen… you barely have to do anything except take the glory of the final dish!
6 chicken thighs – bone in and skin on
75g chopped chorizo
2 large carrots – roughly chopped
1 sticks of celery – roughly chopped
1 medium onion – roughly chopped
as many new potatoes as you can eat – halved
fresh herbs and seasoning
you will need a large roasting dish and pre-heat your oven to 160C
place all the prepped veg into the roasting dish, season well with herbs, salt and pepper and then throw the chorizo on top
lay the chicken thighs skin up on top of the veg, season well and cover with foil and roast for 30 mins
remove the foil, turn the chicken thighs over and roast again for 20 mins then turn them back so they are skin side up and roast again for a final 15 to 20 minutes or until they are gloriously golden
i’m entering this wonderfully inexpensive and basic dish into the credit crunch munch bloggers link-up hosted by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours and hosted this month by Jen from Jen’s Food
eat and of course, enjoy!