When it's cold outside, I've got
........... the sunshine colours of squash, red pepper and sweetcorn, with the warmth of some La Rossa spice blend from Mr Wolf's Spices
1 tblsp rapeseed oil
2 tsp La Rossa spice blend
4 chicken thighs
320g squash or sweet potato
1 red pepper
150g sweetcorn, fresh, tinned or frozen
Mix the oil and spice together and massage into the chicken thighs.
Peel and de-seed the squash and cut into hearty chunks. Cut the pepper into similar sized pieces.
Throw the chunks and the sweetcorn decorously into a 10" prospector pan and sit the chicken thighs on top.
Place in a pre-heated oven at 180ºC for 25 minutes.
Serve with green salad on the side and bread for mopping up the juices.
Netherton Foundry Shropshire 2019 ©
No doubt this would work very well with Quorn fillets or chunks.
ReplyDeleteI am sure it would. I'd be inclined to marinade them for about an hour in the oil and spice mix before cooking.
ReplyDelete