I love to pretend I am a female version of Nigel Slater and root through the fridge on a Friday to see what concoction I can prepare for the evening meals.
So this morning I found a butternut squash which I have been meaning to make soup from all week. Some diced chicken and fresh coriander.
Here’s how it went!
Delicious Daddy and I took our first ever trip together to Morocco. Tonight is date night and on a recent shopping trip I found these fab terracotta pots with lids for less than a quid each. I need to use them!
I peeled and chopped my butternut squash then popped it in a roasting tray and baked for 40 mins. Baby can also have some with her tea!
Next up I threw some ingredients into my frying pan. I do not believe Nigel measures? Therefore neither do I!
1 glug of Extra Virgin olive Oil
1 chopped Onion
1 handful of raisins and a handful of sultanas
1 chopped yellow pepper
Few dashes of Cinnamon, Paprika and chilli powder
Little drop of water to keep moist
After browning for a few minutes until onions have colour I add…
1 carton of chopped tomatoes
4 garlic cloves (hmmm lush when cooked)
A handful of olives
After cooking for 20 mins on a low heat I add the roasted squash remembering to save some for my daughter and transfer mixture to casserole dish.
I brown my chicken in the same pan as I want it to marinade in the juices from the spices. I then transfer the cooked chicken into casserole dish. Before I place the lid on top and put it in the oven I add a small half cup of water – just to stop it drying out.
Bake for an hour or so 190 degrees stirring every 15 minutes.
The dish is in the oven as I type and when ready I will fill my little terracotta pots with rice.
Delicious Daddy and I will be drinking a bottle of fresh white wine with our meal this evening. Cheers to Date Night. What’s on your Menu?