A great recipe to prepare for Bonfire Night on 5th November is my 'Bonfire Night Chicken & Bacon'. You can get this into the oven early on serve when everyone comes in from the cold either with rice or jacket potatoes.
Ingredients:
8-10 chicken thighs
14 slice pack of smoked streaky bacon
1 tin of chopped tomatoes
1 Tbsp tomato ketchup
1.5 tsp Tabasco with chipotle
1/2 - 1 red chili, de-seeded if you want to miminize the heat
1 tsp Worcestershire sauce
2 Tbsp tomato puree
1 large or 2 medium cloves of garlic, crushed
salt & pepper to taste
Method:
Mix all of the ingredients together except the chick thighs and streaky bacon together and lay on the bottom of a rectangular baking dish.
Place the chicken thighs on top of the tomato + ingredients
and lay the streaky bacon over the whole meat.
Bake in a 180C oven for about 55-60 minutes. Turn the heat up for a final 10 minutes if you need to crisp up the bacon.
Serve with jacket potatoes or basmati rice.
I would love to try it out .. I prefer such light and grilled dishes.
ReplyDeleteIt was really tasty and there was some left over for lunch!
ReplyDeleteYou can't beat a one pan chicken tray bake. Saves on the washing up too!
ReplyDeleteI like to get all the washing up done before dinner so there is only the plates and tray bake to wash up.
DeleteI am coming round to yours on Bonfire night. This sounds amazing
ReplyDeleteJo of Jo's Kitchen (must update my blogger profile LOL!)
You are welcome anytime Jo!
DeleteI love cooking hearty dishes on bonfire night - so great to have something warm to come home to after watching the fireworks!
ReplyDeleteWhen it's cold there is nothing like a warm meal and jacket potato!
DeleteA perfect treat for all the campers to beat the cold. I love bonfire night when you get to eat toffee apples.
ReplyDeleteNever a fan of toffee apples but I do like the whole occasion!
DeleteNow what looks pretty awesome! Love it and I think the family will too : )
ReplyDelete