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Monday 08 July 2024 05:58:25 GMT

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tl hay khócc nhèe💤 :

biển quỳnh đúm hơm

2024-08-15 22:45:37

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Soi lol😒 :

mấy cj xik 😆

2024-07-12 05:38:14

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Welche ist die beste App die du kennst?🤩 #apps #app #smartphone #iphone #android #dertippgeber

Welche ist die beste App die du kennst?🤩 #apps #app #smartphone #iphone #android #dertippgeber

#thesaudileague #مروان_الصحفي #اكسبلور #fyp

#thesaudileague #مروان_الصحفي #اكسبلور #fyp

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Alah mboh reflek😂#fyppppppppppppppppppppppp

Alah mboh reflek😂#fyppppppppppppppppppppppp

One of the easiest ways to serve chicken thighs for a delicious dinner! It’s also perfect during this period transitioning from Summer too. Hope you love it 😁 Chris x BAKED CHICKEN & POTATOES | Serves 3-4 INGREDIENTS ➡️CHICKEN & POTATOES: 1kg / 2lb bone in skin on Chicken Thighs 750g / 1.6lb Baby Potatoes, halved 2 tbsp Olive Oil 2 tsp Paprika 1 tsp Salt, plus more as needed 1/2 tsp EACH: Oregano, Onion Powder, Garlic Powder, Black Pepper, plus a pinch more pepper ➡️ROMESCO SAUCE:* 1x 460g / 16oz jar of Roasted Red Peppers 80g / 2.8oz Blanched Almonds 50g / 1.7oz Sun Dried Tomatoes 60ml / 1/4 cup Extra Virgin Olive Oil 25g / 1.3oz Stale Bread 1 clove Garlic 1/2 tbsp Sherry Vinegar 1 tsp Smoked Paprika 1/2 tsp Salt, or to taste 1/8 tsp Cayenne Pepper, or to taste METHOD 1️⃣Preheat oven to 200C/400F. In a large mixing bowl combine paprika, oregano, onion powder, garlic powder, pepper & 3/4 tsp salt with 1 1/2 tbsp oil until a paste forms (add a dash more oil if needed). Toss in the chicken. 2️⃣In an 12x9” / 30x22cm baking dish (or similar size) add the baby potatoes alongside the remaining oil and salt + a large pinch of pepper. Toss to combine, then place cut-side-down. Add a wire rack on top then add the thighs. 3️⃣Pop in the oven for around 35-40mins, or until the thighs are crispy, lightly charred and piping hot through the centre (timings will depend on the size of the thighs so just be vigilant). Remove chicken. 4️⃣Toss the potatoes in the fat, then turn up the heat to 220C/430F & roast the potatoes until deep golden/lightly charred, tossing once or twice as needed (up to 10mins or so). If you need to roast past 10mins, add the chicken back in for a couple of mins before the potatoes are done, just to crisp them back up. 5️⃣Season potatoes with more salt if desired then serve up and enjoy. I like to spoon over some of the excess fat over the chicken at the end! *Squeeze the peppers over a bowl or the sink to remove excess brine (don’t rinse them, some brine is fine). Blitz everything in a food processor until smooth/well combined. Thin out with more oil if desired.

One of the easiest ways to serve chicken thighs for a delicious dinner! It’s also perfect during this period transitioning from Summer too. Hope you love it 😁 Chris x BAKED CHICKEN & POTATOES | Serves 3-4 INGREDIENTS ➡️CHICKEN & POTATOES: 1kg / 2lb bone in skin on Chicken Thighs 750g / 1.6lb Baby Potatoes, halved 2 tbsp Olive Oil 2 tsp Paprika 1 tsp Salt, plus more as needed 1/2 tsp EACH: Oregano, Onion Powder, Garlic Powder, Black Pepper, plus a pinch more pepper ➡️ROMESCO SAUCE:* 1x 460g / 16oz jar of Roasted Red Peppers 80g / 2.8oz Blanched Almonds 50g / 1.7oz Sun Dried Tomatoes 60ml / 1/4 cup Extra Virgin Olive Oil 25g / 1.3oz Stale Bread 1 clove Garlic 1/2 tbsp Sherry Vinegar 1 tsp Smoked Paprika 1/2 tsp Salt, or to taste 1/8 tsp Cayenne Pepper, or to taste METHOD 1️⃣Preheat oven to 200C/400F. In a large mixing bowl combine paprika, oregano, onion powder, garlic powder, pepper & 3/4 tsp salt with 1 1/2 tbsp oil until a paste forms (add a dash more oil if needed). Toss in the chicken. 2️⃣In an 12x9” / 30x22cm baking dish (or similar size) add the baby potatoes alongside the remaining oil and salt + a large pinch of pepper. Toss to combine, then place cut-side-down. Add a wire rack on top then add the thighs. 3️⃣Pop in the oven for around 35-40mins, or until the thighs are crispy, lightly charred and piping hot through the centre (timings will depend on the size of the thighs so just be vigilant). Remove chicken. 4️⃣Toss the potatoes in the fat, then turn up the heat to 220C/430F & roast the potatoes until deep golden/lightly charred, tossing once or twice as needed (up to 10mins or so). If you need to roast past 10mins, add the chicken back in for a couple of mins before the potatoes are done, just to crisp them back up. 5️⃣Season potatoes with more salt if desired then serve up and enjoy. I like to spoon over some of the excess fat over the chicken at the end! *Squeeze the peppers over a bowl or the sink to remove excess brine (don’t rinse them, some brine is fine). Blitz everything in a food processor until smooth/well combined. Thin out with more oil if desired.

grilled sandwiches 😮‍💨 #glutenfreedinner #cookingvlog #DinnerIdeas #privatechef #grilledsandwich

grilled sandwiches 😮‍💨 #glutenfreedinner #cookingvlog #DinnerIdeas #privatechef #grilledsandwich

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