Tag Archives: chicken

Chicken with Mushrooms & Garlic

Chicken with Mushrooms & Garlic

Chicken, mushrooms and garlic are a great combination and in this easy pan dish they make a great family meal that is good enough for mid-week entertaining.

Chicken with Mushrooms & Garlic

In this dish I have used whole, non-homogenized milk – this milk is so creamy and delicious that I use it rather than cream when just a small amount of creaminess is needed in a dish.

We are lucky enough in Hawke’s Bay to have a boutique dairy company (Origin Earth – who I work for) that produce this wonderfully creamy milk, but if you don’t have something similar in your part of the world use half milk and half cream.

Serves 4

butter
olive oil
4 chicken thighs
250g mushrooms, sliced
1 bulb garlic, broken into cloves, peeled
1 tsp dried thyme
1 cup chicken stock
¼ cup whole milk
a handful of fresh parsley, chopped

1              Place a knob of butter and a splash of oil in deep-frying pan with a lid, over a medium heat, once butter melts and foams, add chicken skin-side down and cook, for 4-5 minutes or until brown, turn over and cook for 4-5 minutes longer. Remove chicken from pan and set aside.

2              Reduce heat, add mushrooms, garlic and thyme to pan, cover and cook, stirring occasionally, 8-10 minutes or until mushrooms start to soften. Remove from pan and set aside.

3              Add stock and bring to simmering, stirring, to loosen any bits on the base of the pan. Stir in milk, bring back to simmering and
simmer, stirring occasionally, for 8-10 minutes or until liquid
reduces by about half.

4              Return chicken to pan, cover and cook for 30 minutes or
until chicken is cooked through. Stir in parsley and serve with a new or mashed potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Garlic: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, thyme.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy chicken recipes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon Bake

 

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

 

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

This another easy one dish meal that takes little preparation, but has plenty of flavour and looks after itself until ready to serve. Warm crusty bread on the side to mop up the juices is a great side and will fill hollow legs.

Chicken, Bacon, Chickpea & Kale Bake

Chicken drumsticks can vary considerably in size – if large allow 1 per serve or if small 2 per serve same applies if using thighs, you are the best judge as to how much the people you are feeding will eat.

Serves 4-6

1 onion, sliced
2 rashers bacon, rind removed, meat chopped
1 small bunch kale, leaves and stalks separated, stalks chopped, leaves thickly shredded
olive oil
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
400g can diced tomatoes
1 cup chicken stock
sea salt and freshly ground black pepper
chicken drumsticks or thighs

1              Preheat oven to 200°C.

2              Place onion, bacon, kale stalks and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 10-15 minutes or until onion is soft and
translucent, bacon cooked and kale stalks tender. Add garlic and cook, stirring, for 30-45 seconds or until fragrant.

3              Add chickpeas, kale leaves, tomatoes and stock to pan,
cover, bring to simmering and cook until kale starts to wilt. Season to taste with a good grind of salt and black pepper.

4              Place chicken in a baking dish, pour over tomato mixture, place dish in oven and cook for 30 minutes. Increase oven
temperature to 220°C and cook for 15 minutes or until chicken is cooked and starts to brown.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic, kale: Krismaw Gardens – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: tomatoes, chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Roast Coriander Drumsticks & Potatoes

Roast Coriander Drumsticks & Potatoes

This is an easy way to have flavoursome roast chicken and potatoes mid-week. On this occasion I served the drumsticks on a bed of cooked shredded cabbage, but any seasonal vegetable is an equally good accompaniment.

Roast Coriander Drumsticks & Potatoes

Chicken thighs also work for this recipe.

Serves 4

1 bunch coriander, roughly chopped
1 lemon or lime, zest grated – fruit reserved
2 cloves garlic, chopped
pinch dried red chilli flakes
sea salt
olive oil
8 chicken drumsticks
500g potatoes, scrubbed and cut into chunks

1              Preheat oven to 200°C.

2              Place coriander, lemon or lime zest, garlic, red chilli flakes, a good grind of salt and a good splash of oil in a food processor and process to make a paste – add more oil, if necessary.

3              Place coriander paste in a large bowl, add drumsticks and
potatoes and toss to coat. Transfer drumsticks and potatoes to a foil-lined baking tray, spread any remaining paste over drumsticks. Cut lemon or lime into slices and tuck among drumsticks. Roast for 30-40 minutes or until chicken and potatoes are cooked.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Potatoes, garlic: Krismaw
Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Smoked chipotle flake: Orcona Chillis ‘n Peppers
Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard Ingredients: salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon BakeThere’s not much not to love about this dish – bacon, potatoes and cheese with chicken thrown in, almost one-dish and easy on the pocket. I also love it because you throw it all together in a dish and bake, then scatter with cheese and cook until the cheese melts and is golden – not much else to say really, expect here’s tonight’s
dinner!

Cheesy Chicken, Potato & Bacon Bake

While this is almost a complete meal in itself, it does benefit from a simple side of mixed leaves or a steamed green vegetable of your choice.

Serves 4-6

600g potatoes, scrubbed and cubed
500g chicken breast halves, cubed in bite-size pieces
4 rashers bacon, rind removed, meat cut into strips
1 onion, diced
1 clove garlic, crushed
2 tsp dried Italian herbs
olive oil
1 tbsp hot sauce, or to taste
sea salt and freshly ground black pepper
2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful parsley, chopped

1              Preheat oven to 220°C. Brush or spray a baking dish with oil.

2              Place potatoes, chicken, bacon and onion in dish. Place garlic, a good splash of oil, hot sauce, herbs and a grind of salt and black pepper in bowl and whisk to combine. Pour over mixture in dish and toss well to coat.

3              Bake for 45-60 minutes, tossing every 20 minutes, or until chicken is cooked and potatoes are tender. Add parsley toss to
combine, then scatter with cheese and cook for 10 minutes longer or on until cheese melts and is golden.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Potatoes, onion, garlic: Krismaw Gardens – Hastings; Hot sauce: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s
Garden@Epicurean
– Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: Italian mixed herbs, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bok Choy with Velvet Chicken

Bok Choy with Velvet Chicken

This Chinese method of cooking chicken results in juicy, succulent meat, just like velvet in the mouth. The chicken is creamy white and quite different in texture and colour to usual stir-fried chicken
dishes.

The bok choy I used was slightly larger than baby, so I kept the leaves whole, but if your bok choy is larger, cut into large pieces.

Bok Choy with Velvet Chicken

Serve over steamed rice – I used brown rice which is my preface, but use white if you prefer.

Chinese (Shao Hsing) rice wine is available from Asian supermarkets and adds a unique flavour to many Chinese dishes – dry sherry can be used
instead, but I think it is well worth investing in a bottle of this inexpensive ingredient to have in the pantry to use in Chinese dishes.

Serves 4

cornflour
1 egg white, lightly beaten
Chinese (Shao Hsing) rice wine
sea salt
vegetable oil
500g boneless, skinless chicken thigh fillets or breasts, cut into large pieces
¼ cup chicken stock
1 tbsp soy sauce
ground white pepper
6 green onions, chopped
1 tablespoon grated fresh ginger
pinch dried red pepper flakes, or to taste
1 bunch bok choy, base trimmed and leaves separated

1              Place 1 tbsp cornflour, egg white and 2 tsp rice wine in a bowl and mix to combine to make a smooth mixture, add a grind of salt and 1 tbsp oil. Add chicken and mix. Set aside to marinate for 30 seconds.

2              In a separate bowl combine 1 tsp cornflour, stock, soy sauce and 2 tbsp rice wine. Season with a grind of white pepper. Set aside.

3              Place a large saucepan of water over a medium heat and bring to the boil. Reduce heat and stir in 1 tbsp oil. With water
barely simmering, carefully add chicken and stir gently so the pieces don’t clump together. Cook for 1-2 minutes or until chicken is opaque, but not cooked through. Remove chicken from water and drain in a colander.

4              Heat a wok or large frying pan over a high heat. Add a splash oil, half the green onions, ginger and red pepper flakes and stir-fry for 10 seconds or until fragrant. Add bok choy and stir-fry for 1-2 minutes or until tender-crisp. Add chicken and stock mixture and stir-fry for 4-5 minutes or until chicken is cooked through and sauce thickens. Serve scattered with remaining green onions.

So tell me, have you ever tried this method of cooking chicken?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bok choy, green onions: Krismaw Gardens – Hastings; Dried red pepper flakes – smoked chipotle flake: Orcona Chillis ‘n Peppers – Hastings; Egg: Verry Eggs –
Napier; Store Cupboard Ingredients: vegetable oil, salt, white
pepper, stock, cornflour, soy sauce, ginger, rice wine

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Parsnip – that white carrot-like vegetable that loves the cold. While parsnips are pretty much available year round (at a cost) it is during the colder months that they are in-season.

To me, the true parsnip season always seems way too short and if I am not careful I can miss it, so when I saw a decent sized bag at the market for just $3, I grabbed it and we are now enjoying this
wonderfully sweet winter vegetable.

Parsnips love the cold and keeping them in the fridge means they get even sweeter. When exposed to cold the starch in parsnips converts to sugar and it is often said that they shouldn’t be dug until they have had a frost on them. To enhance their sweetness some people even freeze them!

Balsamic Roasted Chicken with Parsnips & Onions

For a complete meal, serve with a steamed green vegetable of your choice – on this occasion I teamed this with cabbage – or a simple salad of mixed leaves.

Serves 4

2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
olive oil
sea salt and freshly ground black pepper
4 boneless chicken thighs
4 medium parsnips, cut into thick slices
2 medium onions, cut into wedges
4 rashes bacon, rind removed, meat cut into strips
chopped fresh parsley

1              Place mustard, vinegar, a splash of oil and a grind each of salt and pepper in a bowl and whisk to combine. Add chicken and turn to coat, set aside to marinade for at least 1 hour or cover and marinade in the refrigerator for up to 8 hours.

2              Preheat oven to 200°C. Line a large baking tray with
aluminium foil.

3              Place parsnips, onions and bacon in bowl, add a splash of oil and toss to coat. Place chicken thighs on one side of the tray. Add any remaining marinade, from chicken, to the vegetable mixture and toss to combine. Tip vegetable mixture onto tray and spread out in a single layer. Roast for 30-40 minutes, tossing vegetables after 15 minutes, or until chicken is golden and cooked through and
vegetables are roasted and tender. Add parsley to vegetables,
reserving some for scattering, and toss to combine.

So tell me, are parsnips a favourite winter vegetable in your part of the world?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions, parsnips: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive;
Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: balsamic
vinegar, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Roasted Chicken, Carrots, Fennel & Onions

Roasted Chicken, Carrots, Fennel & OnionsAt the market last weekend there were lovey mini (and I mean mini) carrots and baby fennel and they cried out to be roasted together, so this is very similar to a recipe that I posted earlier in the month for Roasted Fennel, Carrots & Onions with the addition of chicken making it a one-dish meal. It is also similar to several other recipes that I have previously posted in that it roasts chicken thighs – see end of post for some other recipes.

Roasted Chicken, Carrots, Fennel & Onions

Serves 4

500g mini carrots, scrubbed
4 bulbs baby fennel, quartered lengthwise, any feathery top
reserved and finely chopped
2 red onions, cut into wedges
pinch dried red pepper flakes or to taste (optional)
sea salt
4 chicken thighs

1              Preheat oven to 200°C. Place carrots, fennel and onions in a bowl, drizzle with oil and season with dried red pepper flakes and a good grind of salt. Toss to combine. Tip vegetables into a baking dish and spread out.

2              Place chicken on top of vegetables, brush with oil and season with salt. Roast for 40-45 minutes or until chicken is golden and cooked through.

So tell me, do you roast chicken thighs or drumsticks for a quick roast chicken meal?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Mini carrots, baby fennel: Links Organics – Hastings;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other recipes using roasted chicken thighs:

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Quick Roast Chicken with Bacon & Onion Gravy

Quick Roast Chicken with Bacon & Onion Gravy

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables