Chicken two ways

No blogging yesterday as I had an evening job interview for a bit of part time weekend work.  The good news (for me but not necessarly for you!) is that if you buy your bread from Tonbridge Waitrose on a Saturday in the not too distant future it will likely have been made by yours truly.  I'll let you know my first day so that you can panic buy the day before!

Did my little volunteering bit in a local kitchen this morning.  Big day as it was the first time I was completely in charge of food.  The police haven't come knocking as yet so it seems I didn't poison any of the oldies.

Left there at half one and straight round to Wendywoo's mum and dad's.  The Woo had been there all morning as Jen was having a really rough day.  Walked into town to pick a car up from being MOT'd and did a bit of shopping in Sainsbury's (don't grass me up to the new boss!).  We'd decided to cook for the parents this evening.  We do a sort of Meals on Wheels deal heavily involving very hot plates and tin foil.  They're only round the corner so it stays hot enough on the two minute journey.  Picked up some lovely chicken legs from Haywards at less than three quid for the four.  Another bargain meal attempt in the bag!

Whilst out the boss decided she wanted to eat with her mum and dad so we decided to cook it there.  Took the chicken home to sort out the marinades as Quincewood Farm is the more advanced location for chicken spicery!  Arthur isn't a garlic sort of man unless we sneak it into the odd meal disguised as an onion or something, The Woo and I are garlic and spice addicts so it was paprike chicken for us and lemon chicken for them.

For ours; olive oil, garlic, sundried tomato paste, paprika, salt and pepper and a roughly chopped Scotch Bonnet in a bowl and in went the chicken.  For theirs; a quartered lemon in a bowl with some olive oil and seasoning and in with the other two legs.  It was left to marinade while I loaded up with the rest of the ingredients for the meal and then off back round to Shipbourne Road HQ!

When ready to go it was some deft handling of two roasting tins (to avoid any sauce mingling) and into a pre-heated 180* oven for 50 minutes with a baste half way through.  We had this with cheesy mash (again!) and some creamed leeks with sweetcorn.  This goes so well with chicken and is a real favourite of ours.  Chopped leeks softened in some butter and olive oil, tinned sweetcorn added after about 10 minutes, cream sloshed in after another two minutes and then ready after a touch of salt and white pepper.

This came in at £1.25 per head.