Taunton and South Somerset Living Apr - May 2024

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LEMONY CHICKEN TRAY BAKE Serves 4 Prep time: 10 minutes Cook time: 10 minutes INGREDIENTS 1 large leek, sliced 300g miniature/baby potatoes, boiled then halved 4 cloves garlic, peeled and lightly smashed 2 tbsp olive oil, divided into 1⅓ tbsp and ⅔ tbsp (2tsp) 8 skin-on, bone-in chicken thighs 1 tsp sweet smoked paprika 2 tsp lemon zest Juice of 1 lemon One small pack of fresh thyme 350g kale METHOD Preheat the oven to 210°C (fan) 230°C (standard). Toss the leek slices, potatoes, and garlic in 1+⅓ tbsp olive oil in a large bowl. Season to taste. Spread out on 1-2 baking trays. Add the chicken thighs to the same bowl and toss with the paprika, lemon zest and lemon juice. Season to taste. Place the coated chicken portion on top of the vegetables, each with a 30% OF R D A FOLATE P E R PORTION sprig of thyme on top. Bake for 15 minutes. Meanwhile, toss the kale in the remaining 2/3 tbsp i.e. 2 tsp olive oil. Stir to coat each piece well then add to the baking tray/s giving everything a good stir in the process. Bake for a further 15 minutes, stirring once. Check that the chicken juices run clear and if you have a meat thermometer that the internal temperature at the thickest part is at least 74°C. 40% OF R D A FOLATE P E R PORTION SPINACH AND KALE MINI QUICHES Makes 8 Prep time: 10 minutes Cook time: 25 minutes INGREDIENTS 90g spinach 90g kale 3 tbsp water 6 large eggs 180g fresh pesto Ground black pepper A little olive oil for greasing METHOD Preheat your oven to 190°C. Heat a medium saucepan over medium heat and add the spinach, kale and water. Cook for a few minutes until the leaves have wilted and reduced. Leave to cool. Pop these leaves into your food processor and blend on medium speed. Meanwhile, beat the eggs with the pesto and pepper then add to the cooled leaves in the food processor before blending on top speed. Grease the 8 holes of your muffin tin with a little oil or use cases to avoid sticking. Fill each of the 8 greased muffin holes with equal amounts of the eggy mixture. Put the tray in the oven and cook for 20-25 minutes or until a cocktail stick inserted into the quiches comes out clean. Serve warm or cold. 22 | www.minervamagazines.co.uk
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Taunton and South Somerset Living Apr - May 2024

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