Archive for March, 2014

Kylling, tomat og linsegryte med chorizo 

Søndagsmiddag betyr kylling for meg, helstekt kylling, kyllinggryte, grillet kylling… En av pappas yndlingsretter var hans mors sprøstekte kylling med persille, en rett jeg dessverre aldri fikk oppskriften på, og som jeg ikke siden har klart å gjenskape. Men så er det jo noe med matminner, da. Alt smaker bedre i hukommelsen.

Dagens kyllingrett fant jeg i *Tesco sitt matmagasin. 

Jeg har tenkt å følge oppskriften til punkt og prikke, bortsett fra noen små choritzoboller som jeg tilfeldigvis fant da jeg gjorde innkjøp forleden. Om du ikke finner slike, duger vanlig choritzopølse og. Kylling og chorizo er som skapt for hverandre! 

4 personer
Tilberedningstid 35 min
Ovnstemperatur 180 – 200 C


1 ss olive olje
4 kyllinglår, helst øvre del 
3 baconskiver, oppskåret
190 g chorizo 
1 purre i skiver 
1 knust hvitløksfed
En kvast fersk timian
200 g cherry tomater
390 g grønne linser
100 ml kyllingkraft 


Forvarm stekeovnen.

Varm opp olje i en ildfasform og stek kyllingen på begge sider, først med skinnsiden ned i 4-5 minutter. Tas så ut og settes til side.

Stek bacon og chorizo  på høy varme i tre minutter, og tilsett så purre, hvitløk og timian og stek videre i to minutter.

Tilsett tomat, linser og kyllingkraft og bland godt sammen.

Legg kyllingen tilbake i formen med timianstilker og stek i ovn i 15 minutter, eller til kyllingen er gjennomstekt. 

Serveres for seg selv, eller med brød og en enkel salat




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Sunday dinner to me means chicken; roast chicken, fried chicken, grilled chicken…
My dad’s all time favourite was his mother’s fried chicken with parsley. Sadly they have both departed this world without passing on the recipe, nor have I been able to recreate the dish. Saying that, the memories of your childhood dishes always taste better in your mind.

I found the below recipe in Tesco’s food magazine, and I intend to follow it as directed. Apart from one small adjustment. While doing my grocery shopping the other day, I discovered some small chorizo balls which I have to add to the dish. Chorizo and chicken is a marriage made in heaven! 

Serves 4
Takes 35 mins
Gas mark 6, 180-200 C

1 tbsp olive oil
4 chicken thighs 
3 rashers bacon, sliced
190 g chorizo
1 leek, thinly sliced
1 garlic clove, crushed
Small bunch fresh thyme
200 g cherry tomatoes
390 g green lentils rinsed thoroughly 
100ml chicken stock 

Heat the oven to gas mark 6, 200 C. Heat the oil in an ovenproof dish over a high heat. Add the chicken skin side down, and cook for 4-5 minutes on each side, until golden and crisp. Remove and set aside.

Add the bacon and chorizo to the pan and cook on high for 3 minutes until brown and crisp. Stir through the leek, garlic and thyme and cook for a further 2 minutes. Add the tomatoes, lentils and chicken stock and stir well to combine.

Return the chicken thighs to the pan, scatter with the thyme sprigs and roast in the oven for 15 minutes or until the chicken is cooked through.

Serve on its own, with some nice bread and/or a simple salad. 



Spring is here! Yay 😀



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Gary Bainbridge

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