|Roast chicken thighs served on a bed of spicy spinach sauce|
It is probably more commonly lunch which is comprised of fridge leftovers but this dinner recipe was devised using principal ingredients which all constituted leftover but uncooked items in my fridge. It's amazing what you can often come up with using such items if you just put a little bit of thought and imagination in to it.
Prep time: 25 minutes (includes oven heating time and chicken resting time)
Cook time: 40 minutes
Ready in: 1 hour 5 minutes
2 medium to large chicken thighs (skin on)
Salt and pepper
3/4 medium red onion
2 cloves garlic
1 teaspoon hot chilli powder
3 plum tomatoes in tomato juice (1/2 of a 14 ounce can)
2 generous handfuls baby spinach leaves
1 tablespoon freshly chopped coriander leaf/cilantro
|Oven ready chicken thighs|
Put your oven on to preheat to 400F/200C/Gas Mark 6.
Season the chicken thighs on the underside with salt and pepper and lay them skin sides up in a suitable casserole dish. Season the skin liberally with salt only. This well help it crisp up and colour during cooking. When the oven is heated, place the dish (without the lid!) in to the oven for 35/40 minutes.
|Onion, garlic and chilli powder ready for sauteing|
Pour 2 or 3 tablespoons of vegetable oil in to a large saucepan. Slice the onion, peel and finely slice the garlic cloves and add them to the pan with the chilli powder. Put the pan on to a medium heat and saute for a few minutes until the onion is just softened.
|Plum tomatoes are added to spiced onions|
Pour the tomatoes in to the softened spiced onions and season with salt and pepper. Stir well with a wooden spoon, using the spoon to break up the tomatoes as much as you can. Bring to a simmer for an initial 10 minutes.
|Spinach is added to spicy tomato sauce|
Wash the spinach leaves under running cold water and shake dry. Add them to the spicy sauce and carefully stir/fold them through. They will quickly wilt and combine with the sauce. Cover and continue to simmer gently while the chicken thighs complete cooking, stirring occasionally.
|Coriander is added to spinach sauce|
Just before the chicken thighs are due to come out of the oven, stir the coriander leaf in to the sauce, simmer for another couple of minutes only, then remove from the heat and set aside, still covered, to cool slightly and for the flavours of the herb to infuse in to the sauce.
|Roast chicken thighs|
Take the chicken thighs from the oven and pierce with a fork to ensure the juices run clear. If not, cook for 5 more minutes and test again. If they are ready, cover and leave to rest for 10 minutes.
|Spicy spinach sauce bed for chicken thighs|
Spoon the sauce in to the middle of a deep serving plate and spread it out to form a bed for the rested chicken thighs.