Monday, 31 August 2015

Dairy free grown ups: Chicken and Tomato Bake

This recipe was introduced to me by a friend, and like with all good recipes, it adapts and changes over time. This recipe originally started as this Jamie Oliver recipe, but I've worked my own version of it.

It's not the quickest of recipes, but it is one of the easiest I've come across. You just need to put all the ingredients into a dish, place it in the oven, and it can be forgotten about for the next hour or so, when you get out a mouth-watering rush of steaming aromas. This is probably a bit too salty for babies under 1 year due to the addition of the stock cubes - you could use salt free ones instead if you are planing on feeding this to your little one too.

Jamie Oliver's version
Chicken thighs or legs, or a mixture of both. Allow 2 portions per person, (more if hungry!)
Cherry or santorini tomatoes, chopped in half - 2 handfuls
2 chicken stock cubes
2 tins cannellini beans, drained
1 pinch chilli flakes
Couple of lugs of olive oil. 
Splash of water 
Basil leaves to serve
Salt and pepper (optional)

Heat the oven to 200C. 
Place the tins of beans in the bottom of a large, oven proof dish. Crumble a the chicken stock cubes of the top of these. 
Add the sliced tomatoes and the chicken portions on the top.
Season (if desired) and then add the water (about half a mugful should be enough to get a lovely sauce going in the bottom of the dish), and the olive oil over the top. 
Place in the oven for approximately 1-2hrs, until the chicken has become crispy and the tomatoes have released their juices into the pan too. 
Arrange a few basil leaves on top once cooked. 

To serve: you can have this on its own, or with crusty bread. We also had this the other night with a side of wild rice and kale. 

My version - hopefully not too dissimilar! 

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