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A sunny meal to cut through miserable weather Sometimes cobbling something together – in this case I’ve been using up my store cupboard ingredients – makes for surprisingly good cooking Very lemony chicken with peppers and olives Credit: Eleanor Steafel My store cupboard has truly been the most valuable player of this lockdown thus far. I’ve been trying not to go to the shops more than once a week if possible, so the dwindling reserves of tins, jars and packets have been pulling their weight more than they have since the first lockdown. It has also been the sort of week when I haven’t given dinner a moment’s thought until the laptop has finally been closed and I’ve realised I should probably eat something. Sometimes the best meals are thoughtfully planned and shopped for. Often, cobbling something together makes for some surprisingly good cooking. ....
Very lemony chicken with peppers and olives recipe Save Follow Prep time: 5 minutes | 4 garlic cloves, peeled and bashed 8 chicken thighs and drumsticks 1 ½ tsp smoked paprika 1 x 450g jar red peppers, drained and thickly sliced 3 lemons, juiced 1 small bunch parsley, roughly chopped METHOD Set a large cast iron pan with a lid over a medium heat with a good glug of oil. Add the onions and a pinch of salt. Cook with the lid off for about eight minutes, stirring occasionally. You want the onions to take on some colour and start to soften a bit but not entirely. Add the garlic cloves and cook for another three minutes. Remove the onions and garlic from the pan and set aside. ....