It was Sunday evening and I wanted something simple but delicious, so I had a bit of a kitchen forrage. The boy likes to attempt to be economical (when it suits him) when shopping, by printing off all the supermarket offers and then religiously buying enough of them for a weeks worth of food (and them spending equal amounts on a small tub of artichoke hearts or similar for lunch…!). You can imagine how annoying this might be for someone, me, whose shopping style is the complete antithesis to this; I’ll happily spend a fortune on cheese and various other produce from a range of different places on a whim, but then I guess we’re coming at the problem from opposite ends of the food for living, living for food spectrum. It does however mean that I often have a kitchen full of food that I’m dissinclined to eat; a supermarket quiche that I instructed the boy to eat when I was out one evening, a cheap camembert that we baked with garlic and ate with fresh bread and peach jam another night etc etc.
So, a pack of chicken thighs and some chorizo from the fridge was joined by broad beans, onion and elephant garlic straight from the allotment that morning. A serendipitous combination that simply needed frying in a little oil, I left the garlic in quite large slices as it’s relatively mild and when fresh, goes soft and sweet. A perfect simple supper served with crusty bread and a bottle of red.
Serves 2
500g chicken thighs cut into pieces
100g chorizo sliced
1 onion chopped
2 bulbs elephant garlic sliced
Broadbeans podded – the more the merrier
Fry onion and garlic in a little oil until soft then add chicken and chorizo until cooked through. Add the broad beans towards the end so they don’t lose their bite.