Sweet and Smoky Mexican Chicken

2 medium red peppers
3 small cinnamon sticks, freshly ground (or, failing that, 1½ tbsp ground cinnamon)
4 chipotle chillies, soaked in boiling water for 30 minutes, drained, seeds and stalks removed
3 cloves garlic, peeled and roughly chopped
2½ tbsp white wine vinegar
2½ tsp soft brown sugar
75ml olive oil
Salt and black pepper
1.75kg whole chicken legs (ie with both drumsticks and thighs), skin-on
20g dark chocolate, finely grated
650g baby maris peer potatoes (or other roasting potato), peeled and halved
2 medium sweet potatoes, cut into 2cm x 6cm wedges
2 medium red onions, peeled and quartered
10g coriander leaves, roughly chopped

Directions: Heat the oven to 200C/390F/gas mark 6. Put the peppers on a baking tray and roast for 30 minutes, until the skin has blackened. Transfer to a small bowl, cover with cling-film and set aside. Once cool enough to handle, peel the peppers, and discard the skins, seeds and stalks. Put the pepper flesh in the small bowl of a food processor, and add the cinnamon, chilli, garlic, vinegar, sugar, three tablespoons of the oil, a teaspoon and half of salt and three tablespoons of water. Blitz for a minute, until smooth, then transfer to a large bowl. Add the chicken legs and chocolate, and mix to coat.

Put both types of potato in a separate large bowl with the onions, the remaining oil, half a teaspoon of salt and a good grind of pepper. Mix well, combine with the chicken, then tip everything on to a large 30cm x 40cm baking tray. Arrange the chicken skin-side up and roast for about 50 minutes, until the chicken and vegetables are cooked and nicely coloured. Serve at once, with coriander sprinkled on top.

Comment: A satisfying and delicious main dish from the chef, Ottolenghi (check him out!). For the weary ones, don't worry, you don't really taste the chocolate. I never roast the peppers out of laziness and it still tastes fantastic. -Elizabeth

One-pan farro with tomatoes

2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Directions: Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

Comment: You can substitute other hearty grains. I've tried it with tarly and it works great. So easy, so good and satisfying, done in 30 minutes. I make it almost weekly now-Elizabeth.

Quick Dividend Chicken

1/8 tsp. garlic powder      ¼ tsp. thyme

¼ cup sliced almonds      ¼ tsp. pepper

¼ cup parmesan cheese      1 tsp. Lowry’s salt

2 T. parsley flakes

½ cup plain bread crumbs

2 pkgs. Boneless, skinless chicken breasts

½ cup melted butter  

Directions:  Preheat oven to 375 degrees.  Grease 8” x 11” baking dish.  

Mix together dry ingredients.  Dip chicken in butter, then in mixture.  Place breaded 

chick in baking dish.  Bake for 45 minutes.

Comment:  Serve with twice-baked potatoes, mashed potatoes, or baked potatoes.  A 

Lisa entry…interesting that this wonderful chicken is paired with potatoes?!?  A 

potential influence from Doug…

Chicken Adobo (A traditional Filipino recipe)

1 whole chicken, cut-up

2 cups white vinegar

¾ cup soy sauce

¼ cup Worchestershire sauce

2 T. whole peppercorns (black pepper) 

4 - 5 bay leaves

15 - 20 whole, peeled garlic cloves

Directions:  Place all of the above ingredients in a deep pot on the stove.  Cook on 

high heat for 10 minutes, then turn down to low and simmer for 1 – 1 ½ hours.  

Comment:  Serve with Jasmine rice and mild pepper rings. Lisa’s specialty.  

Delicious!

Grits

2 lbs. sausage (sausage made from 9 lbs. smoked

pork hocks, 3 lbs. pork roast, 1 large onion, 1 tsp. 

salt)

2 cups pinhead oats

Directions:  First make the sausage.  Brown the meats, finely chopped onion and salt 

together.  Drain, but save the broth/grease.  

Grind together the meats/onion mixture.  Cook the pinhead oats in the broth.  

Mix together to cooked oats and ground meats into a meat loaf.  Chill until firm.  

Slice.  Brown in skillet.  Serve with maple syrup.

Comment:  This sounds nasty.  However, it tastes great!  This is Grandma Ida 

Romer’s recipe for homemade grits.