margeland.co.uk

I know you have been waiting a long time for this recipe and here it is: Roast Chicken in a Red Pepper Sea.  I came up with this dish when I saw there were a load of red peppers in the fridge and I was wondering what to do with them.  The result was a delicious chicken dinner.

Ingredients:

• 1 roaster chicken quartered (about 4lbs)
• 4 large red peppers
• 1-2 onions
• 1 can chopped plum tomatoes (or twice the volume of fresh)
• vegetable oil (or olive oil)
• seasoning
• 2 tbsps teriyaki sauce

Method:

1. Pre-heat the oven to 200 oC for at least 20 minutes
2. Take the chicken and take it to the ‘chicken spa’.  This is not remotely as glamorous as it sounds.  You have to put on rubber gloves, scold the chicken pieces with boiling water, and then (this is really gross) scrape the skin of the bird with a sharp knife to remove any yukky bits, and then  set aside.
3. Clean all utensils and kitchen surfaces really well with lots of hot soapy water.  Remember you don’t want to leave anything raw chickeny about (other than the …er… raw chicken you have set aside).
4. Clean and slice the onions and red peppers, and then lightly fry them for about 10 minutes or so to soften the vegetables.  Now how much oil you use depends on your frying pan and whether you are watching your waist line!  I use a large non-stick pan and only 1 teaspoon of oil.  If you want to use more oil it is up to you.
5. Place the fried vegetables into a large, deep casserole dish and season.  Place the chicken on top of the seasoned veg, and now season the bird.  Add the 2 tablespoons of teriyaki sauce over the chicken and a little water (maybe a 1/3 of a glass).
6. Cook in the middle of the oven uncovered for about 40 minutes (remember I use a fan oven so you may need to cook your chicken longer).
7. After 40 minutes test the chicken with a knife and see if the juices run clear, if not place the dish back in the oven for another 20 minutes or so and cover it.
8. Check the bird again and if the juices run clear it is ready to eat.
9. Serve simply with basmati rice and garden peas.