I tried out a new recipe from Stonesoup called chicken & peppers.
It's really very simple: just put the capsicum (bell peppers) on the chicken, drizzle (generously, they say) with olive oil, and season.
Cover and bake for 30 minutes, then open and bake for 20-30 minutes until the chicken is golden. I found that I needed to move the peppers around the chicken so that they won't block the chicken from browning.
I used aluminium foil because I didn't have a baking dish with cover that was big enough. This is how it looked when I opened up the aluminium foil after the first 30 minutes.
(However it was a pain to open the aluminium foil packet while the whole packet was still very hot from the oven, so I would recommend using an actual baking dish if you have one.)
And here it's done!
Taste-wise, it was not bad, but I feel it didn't have enough "kick". Maybe I shouldn't have removed the seeds from the capsicum. It felt a bit like those foil-wrapped herb chicken that the Chinese have, with capsicum instead of herbs.
On a separate note, I discovered that we can freeze lemon zest. A friend told me he peels it with a peeler, so I tried it out. Here's the result:
Looks good, and after freezing they don't stick together (I made sure my peeler and my lemon were quite dry), so it should be easy to take some out to use. The real test will be when I take it out of the freezer to use.
I also found that some people put orange zest in their orange smoothie. I need to try that out next time!
It's really very simple: just put the capsicum (bell peppers) on the chicken, drizzle (generously, they say) with olive oil, and season.
Cover and bake for 30 minutes, then open and bake for 20-30 minutes until the chicken is golden. I found that I needed to move the peppers around the chicken so that they won't block the chicken from browning.
I used aluminium foil because I didn't have a baking dish with cover that was big enough. This is how it looked when I opened up the aluminium foil after the first 30 minutes.
(However it was a pain to open the aluminium foil packet while the whole packet was still very hot from the oven, so I would recommend using an actual baking dish if you have one.)
And here it's done!
Taste-wise, it was not bad, but I feel it didn't have enough "kick". Maybe I shouldn't have removed the seeds from the capsicum. It felt a bit like those foil-wrapped herb chicken that the Chinese have, with capsicum instead of herbs.
On a separate note, I discovered that we can freeze lemon zest. A friend told me he peels it with a peeler, so I tried it out. Here's the result:
Looks good, and after freezing they don't stick together (I made sure my peeler and my lemon were quite dry), so it should be easy to take some out to use. The real test will be when I take it out of the freezer to use.
I also found that some people put orange zest in their orange smoothie. I need to try that out next time!
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