Have started a new food blog with EAT magazine. It’s very casual – two posts a month, thereabouts. I’ve already posted a few and thought it would be wise to finally update my own site. I’m amused how I will blog for other people, yet fail to do so for myself and my own freelance business…..ah, human nature.
For the real deal go to http://eatmagazine.ca/skillet-sticky-chicken/
Skillet Sticky Chicken
This is my Sunday Dinner fall back. A pile of meaty chicken legs sauced up with gooey business (aka “sauce”) plus potatoes, onions and tomatoes mixed in for a one-pot, well-rounded meal. Give me a baguette, a bottle of red and a stack of wet wipes. Makes enough for dinner for two plus leftovers for lunch the next day.
What you need:
4 chicken legs
Sea salt and pepper, to taste
4 Tbsp olive oil
Juice of 1 lime
3 Tbsp honey
1 Tbsp smoked paprika
1 Tbsp grainy mustard
8 small new potatoes
6 to 8 whole garlic cloves, unpeeled
½ red onion, thickly sliced
8 to 10 colourful cherry tomatoes cut in half
1/3 cup chopped parsley or cilantro
Season chicken with salt and pepper. In a bowl, whisk oil with lime juice, honey, paprika and mustard. Add chicken and toss to coat. Place in a large wide cast iron pan or on a baking sheet.
Add potatoes, garlic and onions to bowl. Toss to mix and scrape down sides of bowl to ensure everything has a light coating. Tuck into pan around chicken.
Roast in preheated 375F oven until chicken is cooked through and potatoes are tender, about 20 minutes. Add cherry tomatoes, then continue roasting until chicken is cooked through and potatoes are tender, 20 to 25 more minutes. Cover with a sheet of foil if skin starts to blister before chicken is done.
Finish with a sprinkling of fresh chopped parsley or cilantro. Dish up with a side of rice.