Mediterranean Chicken

*Family Favourite*

*can be boxed and re-heated*

Ingredients

ingredients graphic

150g mushrooms

1 pepper

1 onion

1 Courgettes

1 tomato

200g potatoes (I used Charlotte potatoes, baby potatoes are also great)

300g chicken

1 Sachet of Coleman’s season and shake (available at all good grocery stores)

*Note: so here’s the thing – it looks a bit like cheating using the sachet but….you can make your own spice rub to add (I’ll add recipes further down) and buy an oven bag to do the whole thing yourself however a season and shake is around £2 and includes a bag – not everyone has a spice market in their cupboard so this is the easier option – but if you want some good spice recipes I’ll post them at the bottom. *

Method

Before you do anything get the potatoes boiling (they take the longest and you can’t add them raw – i tried) – boil until soft (but before they start breaking apart).  – when they are cooked drain, leave to cool and cut up into chunks and treat like the other ingredients.

Pre-heat the oven to 190 degrees

Whilst they are on cut up all of the veg and the chicken into small easy chunks (not too small you don’t want them to overcook)

Get a baking dish and place the oven bag in it – roll down the edges (like you would a piping bag to ensure bits don’t stick to the sides)

Sprinkle a layer of spice in the bottom

bottom spice

Alternate putting half of each ingredient in the bag – once you have half of each sprinkle another layer of spice on top – repeat this until all of your ingredients are in (including the potatoes)

putting it in

Unroll the sides of the bag and from the outside massage (it’s had a hard day :p) the mixture ensuring you cover all the ingredients with the spice rub.

Tie the top of the bag – leaving about an inch from the top and 3 – 4 inches between the ingredients and the tie.

tie example

Lay on its side in the dish and place in the oven for 40 mins.

Whilst in the oven cook up either quinoa, pasta, rice as an accompaniment. Alternatively box and refrigerate and add the accompaniment when you re-heat.

lying down

 

 

 

 

 

Remove the Mediterranean chicken from the oven and cut the bag (watch out for the steam)

Cutting the bag

Tip into the dish – you can serve as it comes, with an accompaniment (suggestions above), store for later or a cool alternative is to place some ready salted crisps on the top, sprinkle on some cheese and put back in the oven for 10 mins making a crispy top.

Final

Spice rub recipes

As promised… I found a few different spice rubs but I’ve not tried any of these – because I don’t really see the point but you might so….

This one is most like the Coleman’s recipe, from sheknows.com (it’s the paprika shh!)

  • 2 tablespoons dried oregano
  • 1/2 teaspoon ground thyme
  • 2 tablespoons paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried basil
  • 1/2 teaspoon garlic powder

Found at organicauthority.com here.

  • 3 Tablespoonds dried rosemary
  • 2 tablespoons of ground cumin
  • 2 tablespoons of ground coriander
  • 1 tablespoon of dried oregano
  • Half teaspoon of salt

Basically the same, Found at food.com here.

  • 3tablespoons dried rosemary
  • 2tablespoons ground cumin
  • 2tablespoons ground coriander
  • 1tablespoon dried oregano
  • 2teaspoons ground cinnamon
  • 12teaspoon salt

 

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Written by Charlotte

Founder at The Mummy Toolbox

1 Comments

  • […] Mediterranean chicken – Well where would I be if I didn’t put one of my own recipes on the list ! it is true though I add a bit of soured cream as a base and top with the Mediterranean chicken and it’s a great lunch meal – especially if you have quinoa with the med chicken. […]

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