Sunday, 15 August 2010

Blackberries and Tomatoes?

This time of the year I'm running to try and keep up with all the produce from the garden and hedgerows around our plot, and trying to find recipes to use up the various gluts that we benefit from, tomatoes being the current crop of the moment.

Yesterday I spent just a few minutes in the garden and came back to the kitchen with a strange concoction in my trug...huge blackberries from our thornless plant (a real boon as I can gather the fruits without getting by arms scratched to bits), lots of lovely tomatoes and a solitary how to use these offerings...

The blackberries were easy, I'd make an apple and blackberry crumble, just needed to get a few apples from the tree in the garden, a little underripe but sharp flavoured and delicious in a crumble. Now for the tomatoes; I had already taken some chicken thighs from the freezer earlier in the day and I had a paprika sausage in the fridge crying out to be used, so Spanish Chicken it had to be...

Spanish Chicken with Tomato
Serves 2-3
2 tbsp light olive oil
1 large onion, finely sliced
1/4 tsp pimenton or smoked paprika
100g Mangalika Hungarian paprika sausage, thickly sliced
(you could use any chorizo type sausage)
4 large chicken thighs, cut into large chunks
200g cherry tomatoes or larger tomatoes halved or quartered

Heat the olive oil in a frying pan and add the onion. Gently cook for 3 minutes until the onion begins to soften. Add the paprika sausage and the pimenton to the onion and cook together for another 2 minutes. Using a slotted spoon, remove the onion and sausage mixture from the pan and set aside. Add the chicken pieces to the oil in the pan and fry until browned; this should only take a few minutes.

Place the chicken in a shallow ovenproof dish, cover with the onion and sausage mix and then place the tomatoes on top. Drizzle a little olive oil over the tomatoes, season with salt and pepper and bake at 180C for about 25-30 minutes ensuring that the chicken pieces are cooked. The tomatoes should be soft but not mushy. Serve with plain boiled rice and a green salad.

Note: I don't have a photo of the finished dish as it smelt so lovely we couldn't wait to taste it.

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