Its been a rather hectic day.
Our morning started off early. Looking at the clock, it was 7:10AM – I really had to hurry if I wanted to make it to class at 8. I quickly pulled on an oversized white shirt, trainers and some sweatpants, dashed out the door to my first class of the day – Business Marketing 241. A wave of hot air slapped me right in the face at me as I opened the front door.
Now my small apartment felt like Antartica compared to outdoors. Sweat beads ran down my face as I trekked my way up the 5 flights of stairs to the top of campus. Huffing and puffing, I pulled myself up the stairs. My arms felt warm and toasty already under the burning heat of the sun.
After a 2 hour and a half Business class, 1 hour Zumba class, 1 hour 40 minute service class and with all the running in between – I was drained. I’m not sure how I made it through class or the hot summer weather, but somehow I managed to survive. The day was finally over.
I hurried home and a smile appeared on my face. It was the time of day I looked forward to the most. It was dinner time.
I moved quickly to grab my laptop and ingredients out of my fridge. Tonight was going to be special. We were making Jamie Oliver’s Spiced Indian Chicken with Squash. Zoe and I had managed to grab our hands on some fresh Roma tomatoes and we were ecstatic to use some for this dish. This dish had been in my repertoire far too long to leave it untouched.
The scent of the toasting spices was inviting and fragrant. Even though my legs were aching from Zumba, my body hot and sweaty from the sunlight shining into our apartment window, it was worth it.
A beeping noise sounded through the kitchen – it was the timer signaling that the chicken was done. At the same time, the sun was setting and the gorgeous bright sky started to fade in color – first it was oranges, then pinks and yellow, even purples and eventually dark shades of blues. It was almost like a disco ball reflecting in various spotlights of colors into our apartment. I loved the sunset! Best of all, it was the perfect time to start photographing our delicious meal. I couldn’t help to stop in my tracks and admire the beautiful collage of colors in the sky before continuing with the session. This was a rare sight to see in Hong Kong. Once again it reminded of me how lucky I was to be living in Utah to witness this everyday for the rest of the summer.
Finally after a long day of school, an hour of cutting away, mixing spices and snapping photos on our camera, it was all done!
And here it is: our rendition of Jamie Oliver’s Indian Spiced “Squash” with Chicken. It was a perfect treat after a long day. We both didn’t even bother to grab extra plates instead we just each grabbed a fork and knife and tucked in.
AND FYI : our HK egg tarts and Spiced Beef Stew are featured on Allergy Free Thursdays this week, please check it out! An accomplishment worth celebrating!
Adapted from JamieOliver
Ingredients – Serves 2
2 chicken thighs (seasoned with 1/4 tsp salt)
1/4 squash (spaghetti squash/butternut/acorn/kabocha), cubed*
3 roma tomatoes, quartered (if you are using cherry tomatoes, leave them whole)*
1/2 – 3/4 tbsp mustard seeds
5 curry leaves
1/2 tsp ground turmeric
1/2 tsp pureed ginger/ 0.5″ piece of fresh ginger, peeled and finely chopped
2 cloves garlic, minced
1 tbsp coriander stalks, finely chopped
1/2 tsp onion powder OR 1/4 fresh white (red) onion
1/4 tsp coriander seeds (optional)
1/2 tsp ground cumin (optional)
1/2 tsp salt
Garnish: Fresh Deseeded Chilis, Fresh Coriander Leaves, Smoked Paprika, Coconut Yoghurt/Coconut Cream (top of the can)
How to Make:
- Preheat your oven to 375F. Place your tray in the oven while it is preheating to warm up.
- Prep your vegetables and chicken (take off any extra fat). You want your tomatoes rather big – so quarters work well, but you want to make sure your spaghetti squash are proportionally smaller since they take longer to cook.
- Heat up a nonstick pan over medium high. Once hot, add in your spice blend except for the salt. Turn the heat to low and gently toast the spices until you smell its fragrance! Keep stirring occasionally to prevent burning.
- Take the pan off from the heat and stir in your 1/2 tsp salt. Toss in your vegetables and mix well!
- Rub 1/4 tsp salt into your chicken thighs. Next, gently mix them in with the vegetables so it gets some of the spices too.
- Remove your baking tray from the oven and arrange the vegetables in a single layer.
- Place your chicken on top of the vegetables.
- Return to oven until your chicken is just cooked through and your vegetables soft (this will depend on your oven – on average it takes around 30 minutes +). I like my chicken just cooked because after it goes under the broiler it won’t be overcooked or tough!
- Now turn your oven to a high broil and broil both sides for about 2-3 minutes till slightly golden brown.
- Sprinkle smoked paprika for flavour and color, deseeded chilis and fresh coriander. Serve with (optional): Coconut yoghurt OR Coconut Cream mixed with fresh mint and lemon juice OR even with crusty bread OR quinoa.
*Substitutes for Vegetables:
- Feel free to sub in an equivalent amount of any other types of vegetables. If you want to add more vegetables, increase the spice blend according to how much more you adding in!
- Great options include: Eggplant, onions, potatoes, sweet potatoes, bell peppers, fresh garlic.
Zoe & Mia
(This post is featured on Thursday Favorite Link Ups, Wednesday Round Up, Create It Thursdays Allergy Free Thursdays, TGIT Crazy Frenzy Fridays, What To Do Weekends Wicked Awesome WednesdayThinking Loud, Weekend Potluck, Friday Favorites, Nest Builder’s Link Up, Fiesta Fridays, Gluten Free Fridays, FoodieFriDIY and Sunday Food and Fitness)