Spatchcocked chicken, roasted onion and sweet potato and a new courgette/zucchini dish
Joy!
We sat on the terrace last night and ate this simple meal, while Beau played tag with the cows…
and the harvesters were hard at it in the field beyond the road.
Just the three of us–our friend Romaine came back with us from London.
The chicken she and Meredith bought would serve six and there were more onions and an extra sweet potato in the basket for unexpected guests.
The kilo of courgettes–slow cooked and melting–would easily stretch to six.
Happy to be home–we tucked in.
The courgettes/zucchini recipe is from Skye Gyngell’s version in her book How I Cook.
It is cooked slow and is mushily delicious with a little kick from the chili.
for 4
1 lb courgettes/zucchini--sliced thin
2 garlic cloves–sliced thin
1 small dried red chili–chopped
a handful of mint (if you have it)-chopped
salt and pepper
1 tblsp olive oil
- In a medium pan, gently soften the garlic and chili in the oil.
- Add the sliced courgettes/zucchini and turn them over in the oil to coat them thoroughly.
- Season generously with salt and pepper.
- Turn again to distribute the seasoning.
- Cover the pan and cook for forty minutes on a very low heat.
- Uncover and fold in the mint, if you have it–which we have, but I forgot it!
I made it again today with a pound (500 grams) of the courgettes and we enjoyed it tepid as a salad.
Robin Ellis 