Hey! Happy Friday. Crazy day here today so I will not take too long. However, I do have a lot to tell you. First of all, it is a Friday, the last Friday of Movember. So if you have not done so already, which I pretty much no you didn’t you should sponsor me for growing this crazy cat on my lip to raise money for prostate cancer.
In addition to that, I am preparing for a party for little Zesty tomorrow. Ella turns 4 on Tuesday and we are having a family party tomorrow at noon. Menu is set and I will provide a full update and recap on Monday. For the most part, all new recipes for me so it could be a huge flop. If so, we have the cake to fall back on as it is store bought.
Thirdly, I have to talk to you about this one pot chicken dish that Zesty junior and I put together on Tuesday. Took all of 6 minutes to prepare and a couple of hours in the oven. I used a store bought peach chutney and a store bought curry paste…. Too easy. Results were very good. Somethings in life are simple – yet we always try to make them seem more complex.
- 4 large Chicken Breasts, bone-in
- 1 Tbsp. Curry paste
- 2 Tbsp. Peach chutney
- 1 Tbsp. Mustard
- 1 Tbsp. Coriander
- 3/4 Cup water
- 1 Large Cabbage, sliced
- 1 Cup cranberries
- 2 Handfuls Cherry tomatoes
- Salt and pepper
- Preheat oven to 350 degrees.
- In a large roasting pan, line the bottom with the cabbage and season with salt and pepper
- Place chicken on top; add cranberries and tomatoes.
- In a bowl, combine remaining ingredients and mix together.
- Pour over chicken, cover with lid and roast for about 90-120 minutes.
Zesty Tip: Make sure you place the cabbage on the bottom of the pan as you want it to cook in the liquids as opposed to getting crispy on top. Feel free to add any other root vegetable to the dish for additional flavor.
As the November Friday tradition, here is a shot of the stash with 5 days to go.
I hope you have a great weekend. Come back on Monday for a full birthday party update.