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This was inspired by a Jamie Oliver recipe. Jamie used a whole chicken, my take uses thighs on the bone with skin.
Also the wife does not like thighs so I diced up a chicken breast.
Maranade the chicken with tika paste and a few tablespoons of yoghurt, for say 6 hours. Work the paste under the skin.
Par boil a pan of spuds for about 10 mins.
I bought a pack of 12 thighs for £1.72.
Thread the thighs onto metal skewers, 3 at a time, also a skewer of diced chicken for the wife.
Get a large oven tray.
Get a large cauli and put the florets in the tray, don't waste the leaves chop them up and add.
Add the par boiled spuds.
Add the remaining maranide and mix with the cauli and spuds, don't burn your fingers.
Put the tray on the bottom shelf of the oven.
Put the skewers on the shelf above so the juices drip onto the cauli and spuds.
Bake at 180degC for 45 mins.
Check the thighs are cooked.
Enjoy
Note the cauli leaves tasted great.
Jimmy
Also the wife does not like thighs so I diced up a chicken breast.
Maranade the chicken with tika paste and a few tablespoons of yoghurt, for say 6 hours. Work the paste under the skin.
Par boil a pan of spuds for about 10 mins.
I bought a pack of 12 thighs for £1.72.
Thread the thighs onto metal skewers, 3 at a time, also a skewer of diced chicken for the wife.
Get a large oven tray.
Get a large cauli and put the florets in the tray, don't waste the leaves chop them up and add.
Add the par boiled spuds.
Add the remaining maranide and mix with the cauli and spuds, don't burn your fingers.
Put the tray on the bottom shelf of the oven.
Put the skewers on the shelf above so the juices drip onto the cauli and spuds.
Bake at 180degC for 45 mins.
Check the thighs are cooked.
Enjoy
Note the cauli leaves tasted great.
Jimmy
