Superstar British chef Jamie Oliver is on a world wide crusade to help kids eat healthier, and believes schools have a big part to play in making this happen. He has designated May 15 as ” Food Revolution Day” to bring attention to his goal of getting compulsory practical food education on the school curriculum, and he has people in 146 countries signed up to help! With diet related diseases rising at an alarming rate, it’s never been more important to educate children about the importance of knowing where their food comes from and how it affects their bodies.
Jamie has created many healthy recipes that are easy enough for kids to help prepare, and the name of this one just begged me to try it. He describes it thus: “This meal is simply a case of putting together a combination of ingredients that really love each other, then just tearing, mixing, marinating and baking – quick, easy and delicious.” He’s served it with a lovely green salad, but it’s also good with a little rice, polenta, or a loaf of crusty bread to mop up the juices.
You will notice the instructions are kid-friendly as well. You gotta love this guy!
4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range skinless, boneless chicken thighs
4 cloves of garlic
1/2 a bunch of fresh thyme
1 tsp. smoked paprika
olive oil
2 Tbs. balsamic vinegar
Preheat the oven to 350 degrees. On a chopping board, quarter the tomatoes. Place them in a large baking dish or roasting tray. Peel the onions and cut each into 6 wedges. On a chopping board, carefully cut the peppers in half lengthwise and use a teaspoon to scrape out and discard the seeds and white pith, then roughly chop. Add the onions and peppers to the tray. Add the chicken thighs, then wash your hands.
Squash the unpeeled garlic cloves with the back of your knife and add to the tray. Pick the thyme leaves, discarding the stalks, and sprinkle into the tray along with the paprika. Add two Tbs. of olive oil, the balsamic, and a pinch of salt and pepper. Use your hands to toss everything together, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Wash your hands.
Using oven gloves, carefully place the tray in the hot oven and bake for around an hour, or until the chicken is golden and cooked through. Remove the tray from the oven a couple of times during the cooking and use tongs to carefully turn the chicken and spoon over the juices from the tray, before returning to the oven. Once cooked, divide between your plates and serve immediately. Serves 4.
Note: This was healthy, simple and delicious! I am planning to chop the leftover vegetables and toss them with pasta and the pan juices as a side dish tonight.
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