Having 4 kids, I've got used to the saying 'what's for dinner?'. It usually starts around lunchtime so they can decide whether its worth coming home or not. The first time I met my LOVELY husband David’s family I took all the kids with me, we sat down to a delicious Sunday roast to which my son Harry groaned and said, "we always have chicken!!" Thanks Harry!! Oh and sorry Mike and Cora!!
The saying has stuck - we eat a lot of chicken because boys want protein!! So, I had to start my blog with our family fav 'Spanish Chicken' which morphs itself into many guises depending on what's in the fridge. It's been dished up regularly at 4 unis and has now moved up to London because I am pleased to announce 3 out of 4 children have finally left home! Haha - I've literally just had a text from Sam whilst writing my first ever blog saying 'what’s for dinner?' - he’s coming home tonight!! (You couldn't write it!!)
My favourite piece of kitchen equipment is my #johnlewis roasting tin. I actually have 3 of them. They come out for pretty much every meal, basically because they hold a lot of food and I love a tray bake and anything that's super quick.
So here it is Spanish Chicken because - "we always have chicken!!". I make up my own fajita seasoning and keep it in a jar and then just sprinkle it over all the ingredients in the roasting tin. Old El Paso fajita seasoning also works really well especially on a uni budget. We serve it with, rice, guacamole, salsa, soured cream and often turn it into fajitas. It's a fab family dish. Enjoy! xxx
SPANISH CHICKEN - BECAUSE "We Always Have Chicken!!"
What you need
1-2 red onions, peeled and cut into wedges
3-4 garlic cloves, peeled and chopped
4 tomatoes, chopped
2 courgettes, sliced
4 large coloured peppers, deseeded and cut into strips
2-3 tbsp olive oil
4 chicken breasts, sliced into chunks
225g chorizo, sliced
2-3 tbsp fajita seasoning (see below)
I tbsp fresh oregano or coriander leaves
How to make it
Preheat the oven to 200°C/Gas Mark 6. Put the onions, garlic and tomatoes, courgettes, aubergine and peppers in a large roasting tin, drizzle over the 2 tbsp olive oil and season with 1-2 tbsp fajita seasoning, sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 mins.
Toss the chicken in the remaining tbsp fajita seasoning. Remove the veg from the oven and lay the chicken and chorizo on top. Return to the oven for 20 minutes.
Take the tin out of the oven, tip the tin to one side and spoon and drizzle the juices back over the chicken.
Turn the oven up to 220°C/Gas 7. Put the tin back in the oven for another 4-10 mins or until the peppers are just softened and the chicken is golden and crisp. Sprinkle over the fresh oregano.
Serves 4
If you fancy making your own fajita seasoning, mix these spices together and keep them in a screw top jar: 1 tbsp mild or hot chilli powder, 4 tbsp sweet smoked paprika, 2 tbsp ground cumin, 2 tbsp garlic powder, 1 tbsp ground coriander, 2 heaped tbsp dried oregano.
The Old El Paso Fajita seasonings are also handy to have in your cupboard and great for uni budgets.