This classic chicken and potato dish adds in pickled bell peppers to bring out an enhanced flare.
|CHICKEN AND POTATOES:|
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into 8 pieces|
|Salt and pepper|
|1 tsp||(5 mL) Paprika|
|1 tsp||(5 mL) Curry powder|
|1 tsp||(5 mL) Cumin|
|4 tbsp||(60 mL) Olive oil|
|1 lb||(454 g) Mini potatoes|
|2||Sprigs of rosemary, leaves chopped|
|1.25 cups||(300 mL) Low sodium chicken broth|
|1 tbsp||(15 mL) Olive oil|
|1 tbsp||(15 mL) Sugar|
|4||Mixed coloured bell peppers, cut into strips|
|1 tbsp||(15 mL) Vinegar|
|.5||Bunch of parsley, chopped|
CHICKEN AND POTATOES:
PREHEAT oven to 425°F (220°C).
SEASON chicken with salt and pepper. Mix together paprika, curry powder and cumin and rub all over chicken pieces.
BRUSH a deep baking dish with olive oil. Season potatoes with salt and pepper. Place potatoes and chicken in the baking dish and drizzle with remaining olive oil. Bake for 20 minutes. Turn the chicken pieces over and sprinkle with rosemary. Add the broth to the pan and return to the oven for an additional 15-20 minutes turning occasionally until chicken is cooked through and the internal temperature reaches 185°F (85°C). The potatoes should be fork tender.
Serve with pickled peppers.
PLACE olive oil and sugar in a medium saucepan. Heat over medium-low heat and cook gently for 1-2 minutes. Add peppers and stir. Simmer covered for about 10 minutes or until the peppers are softened but still hold their shape. Add vinegar and continue to cook for another 8-10 minutes over low heat. Remove from heat and add parsley. Season with salt and allow to cool slightly before serving.
Show More Comments
No Comments yet