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.
