Cooks: In 60 minutes
Difficulty: Super easy
500 gr chicken breast
230 gr tomato puree (no added sugar)
90 gr tomato sauce with paper
Cut the meat in small peaces and fry it on oil till it changes the color. Add tomato puree and tomato sauce with paper. If the mixture is too dense, add some water. Add nicely chopped chili in case you like the meal spicy. Cook on low temperature and stir occasionally. When it is almost done, add oregano.
Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield: 4 servings
1 kg boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 230 degrees Celsius.
Arrange chicken in a baking dish, 23 by 33 cm. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Turbo Classics
½ a ripe avocado
2 sprigs of fresh basil
50 g leftover cooked chicken
extra virgin olive oil
Peel, destone and roughly chop the avocado, then place in a bowl and mash. Pick and tear in the basil leaves. Shred the chicken into small pieces, then add to the bowl. Mix together, add a little oil to loosen (if using), then serve to your little one.
For younger babies:
Blitz to a pure or very finely chop, depending on the stage your little one is at (for more information on stages of complementary feeding, click here.).
Read more at www.jamieoliver.com
Total Time: 30 min
Prep: 5 min
Cook: 25 min
2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.
Cooks In 45 minutes
Difficulty Not too tricky
6-8 chicken drumsticks , (depending on the age and appetite of your children)
1/2 a red pepper , deseeded and sliced
1/2 a yellow pepper , deseeded and sliced
1/2 an orange pepper , deseeded and sliced
1 lemon , cut into quarters
200 ml fresh chicken stock*
1 small bay leaf
freshly ground black pepper , to taste
1 small handful of fresh parsley , chopped
Preheat the oven to 200℃/fan assisted 180℃/gas 6
In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.
Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.
*If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).
If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.