It’s crazy, I have shifted laptop and working on a really ancient one for time being, so you can image the speed of my image processing. Please excuse me for this month, I hope I start afresh from next month, meanwhile clicking and cooking has not stopped.
This week’s recipe is a simple Chicken thigh roast, and equally easy Guacamole and oven dried tomatoes.
Oven dried Tomatoes
I started off preparing for this brunch by doing the oven dried tomatoes first, since it’s going to take a long time to bake
Tomatoes, 2-3 thinly sliced
Olive oil – 1 tablespoon or more to drizzle
Dried or fresh herbs like thyme, rosemary
Salt to sprinkle
1. Heat the oven to really low, around 100 Degrees C.
2. Arrange the tomatoes slices on a baking sheet in one layer, donot overlap.
3. Drizzle with olive oil, salt and dried or fresh chopped herbs.
4. Bake it in a very slow oven for atleast 4 hours or till the slices have dried out. If you think they are burning then reduce the temperature.
Roasted Chicken thighs
I did the preparation of Chicken thighs after the tomatoes since it requires some time to marinate.
Chicken thighs, or even breast or any other cut piece is fine, 4 of them
1 tsp ground cumin
1 tsp ground coriander seeds
1 clove garlic crushed with 1 tsp salt
1 tsp chilli powder, ignore this if you don’t want it spicy
1 tbsp vegetable oil
Mix all the ingredients above and mix it with the chicken pieces, use more or less salt as per taste. Marinate the chicken covered in fridge for atleast 2-3 hours. This was ideal for me since the tomatoes took so much time to bake.
1 avocado, ripe
1 tbsp lemon juice
1 chilli red chopped
salt to taste
1 tbsp chopped coriander(cilantro) leaves
Lightly mash the avocado with a fork, add the lemon juice, chilli, salt, and chopped coriander leaf.
To serve use a good crusted bread, I used Panini. The chicken with Guacamole and oven dried tomatoes can also be eaten as a sandwich.