Monday, April 19, 2010

Let's Talk Cooking

It has been at least several weeks since I have posted any type of recipes on here. Lest you think I'm not cooking, here is a recent favorite dish we've been eating quite a bit lately and are having for dinner again tonight. We've been doing a fairly good job of planning a menu for the week and sticking to it, which is such a better way to go than the constant what's for dinner question.

I'll need to switch my cooking over to spring / summer flavors soon, but in the meantime there should be a couple of cool days to enjoy this yummy roasted chicken dish.

Roasted Curry Chicken With Vegetables

1 package boneless, skinless chicken thighs*

2 sweet potatoes

1 large baking potato

1/2 onion

3 or 4 carrots

1/2 head of cauliflower

Curry seasoning (not paste)

Salt and pepper to taste

Olive oil

After cleaning the chicken and all the veggies, throw everything into a large baking dish. Drizzle with a healthy portion of olive oil. Sprinkle liberally or to taste with curry, salt and pepper. Bake in preheated oven at 400 for about 30 - 40 minutes, stirring about half way through and adding some chicken broth if anything is sticking.

*Note: I suppose you could do this with chicken breasts, but the dark meat of the thighs adds more flavor and stands up better to the high cooking temp. I'm a recent convert to thigh meat. It doesn't add that much fat or calories, adds more flavor and is less expensive than breasts.

1 comment:

Nutsy Coco said...

Chris and I have been planning our meals for the past month or so too and even with just the two of us, it makes meals so much easier. And grocery shopping which I hate doing but isn't as bad when we know what to buy for the week.