FOOD & DRINK Piri Piri chicken YOU WILL NEED PREPARATION TIME 30 MINUTES COOKING TIME 30 MINUTES SERVES 4
48 bone-in chicken portions 4600g new potatoes 42 tbsp vegetable oil 42 red peppers, cut into chunks 42 yellow peppers, cut into chunks 4fresh oregano, to garnish For the spice rub 44 long red chillies, seeds removed, roughly chopped 43 cloves garlic, chopped 425g root ginger, chopped 41 tsp salt 42 tsp smoked paprika 41 tsp dried oregano 41 tsp dried thyme 42 tbsp olive oil 43 tbsp lemon juice
DIRECTIONS n Make several deep diagonal cuts through the skin and meat of each piece of chicken. Blend all the spice rub ingredients in a food processor. n Place the scored chicken portions into a bowl, pour in the rub and coat the meat well, pushing the paste into all the cuts. Set to one side and leave to marinate for at least 15-20 minutes. n Parboil the potatoes in a pan of salted water for 4-5 minutes. Drain and set to one side. Preheat the oven to 220°C/425ºF/Gas Mark 7. n Heat the vegetable oil in a cast-iron casserole dish over a low to medium heat. Lift the chicken pieces from the marinade, shake off any excess back into the bowl and retain for later. Add the chicken pieces to the hot oil, sear on all sides for 4-5 minutes, then transfer to a plate. n Add the marinade to the casserole with the potatoes and peppers and coat everything in the juices. Return the chicken pieces to the casserole, combining them with the vegetables. Season well with salt and roast in the oven for 25-30 minutes or until the chicken is cooked through. n Sprinkle over some freshly torn oregano before serving. Recipe courtesy of Lakeland
Veggie lentil chilli YOU WILL NEED 41 tsp vegetable or rapeseed oil 41 large onion or leek, finely sliced 41 pepper, diced 41 garlic clove, finely chopped 41 tsp ground coriander 41 tsp ground cumin 4½ tsp chilli powder 42 x 400g tins chopped tomatoes 41 vegetable stock cube, crumbled 4100g red lentils, rinsed 4400g tin mixed beans or kidney beans, drained To serve 4200g brown rice or 4 baked potatoes 4grated cheese 4sour cream
DIRECTIONS
PREPARATION TIME 10 MINUTES COOKING TIME 30 MINUTES SERVES 4
n Heat the oil in a large pan and fry the onion or leek and pepper for 5 minutes, until softened. Add the garlic and ground spices, and cook for another minute until fragrant. n Carefully stir in the chopped tomatoes, stock cube and lentils. Simmer until the lentils are tender and the tomatoes have thickened, about 15 minutes. Add the beans to the pan and mix to combine. Cook for a further 5 minutes, until heated through. n Season with salt and pepper, then serve with rice or a baked potato and top with the cheese and sour cream. Recipe taken from Learn to Cook with Billy the Bear, created by Belling. Visit www.belling.co.uk/teddy-recipe-book
www.yourhomemagazine.co.uk February 2019
101