I seem to experience a strange paradox with my dinner choices. On days that I’m extremely busy and tired, I cannot for the life of me accept a mediocre evening meal. However I’m way too lazy to put the effort in to produce something amazing. This is very frustrating. I find myself wrestling with the reality that my laziness is highly likely to bring forth a boring plate of toast. Yet this thought bugs me to my core. I’m simply too much of a food lover to allow my slothfulness to get in the way of anything less than a delectable plate.
Yet I’ve discovered a single, beaming hope that resolves this impossible situation. Three words: One. Pot. Meal.
One pot meals are a foodie-sluggards best friend. The joy of their existence lies in the fact that you just chuck a bunch of ingredients in one dish, throw it in the oven, and through a process of sitting in the heat; flavours intermingle and deliver a tasty combination that punches well above its weight.
This one pot delight is inspired by Jamie Oliver; my favourite man for melding the art of fine eating and hasty preparation. I’ve been cooking his chicken legs with sweet tomatoes for years, and I love the outcome every time.
This version is a creative twist from Meredith; punching in some extra flavour with smoky bacon and a hit of gorgeously green and nutrient dense kale. It’s the perfect midweek meal and makes enough for lunch the next day. The white beans, the juices from the chicken and the tomatoes make the most amazingly sweet gravy. I just love adding some extra garlic cloves to squish out over the chicken as well.
This one would go really nicely with a nice glass of organic red wine, and a side of fresh salad greens, extra sautéed kale or some delicious sourdough bread.
1 large brown onion
1 tbs quinoa flour
1 punnet cherry tomatoes
2 cups or tins white beans (cannelini)
Fresh herbs such as rosemary, thyme, basil (as much as you have)
Chicken pieces (I used 2 thigh chops and 5 large wings, but you could use a whole chicken taken apart into smaller pieces or any combination)
4 rashers bacon
1 bulb of garlic broken into cloves but left with skin on
1 tsp cumin
1 tsp paprika
1 tsp sea salt
1/4 cup buttermilk (optional but amazing)
2 tbs olive oil
Half a bunch of kale, leaves pulled off stems
Slice the onion into thick rings, and coat lightly with the quinoa flour.
Put all of the ingredients (except for the kale) into a large baking tray and mix with your hands to combine. Thats it! Bake at 200 degrees for 50 minutes or until the chicken is cooked through and everything is nice and brown. Then add the kale and return the oven for 5 minutes to wilt.
Serve with your favourite sides.