I don't have time to eat right....Right?
Wrong!
One of the ways to get around the Time Crunch of preparing Healthy Food is to prepare a lot of food at one time and then eat off of it for several days.... and don't say leftovers are no good because any foodie knows that well seasoned food tastes better the next day because the cooked seasoning continues to permeate the food!
So let's get started on a Chicken Leg Quarter Veggie Bonanza that will prepare Food for a Small Family for at least 2 - 3 days....
And we're gonna do it in less than 40 minutes....
Ready - Set - Go!
Got all the Players laid out -
8 Chicken Leg Quarters with HEB Adobo Seasoning and my African - Moroccan Spice Mix
2 Sweet Onions
A Bunch of Asparagus
7 Hatch Chiles
2 Zucchini
1 Red Bell Pepper
1/2 a sack of Kale
Head of Garlic
A Cast Iron Skillet and Dutch Oven -
2 Ovens preheated to 400 degrees!!
Hey we're not screwing around here... We're about to do some cooking!!!
1st Set of 4 Leq Quarters go in for a hard "blackening" sear in the cast iron vessels WITH NO OIL!!!
While that's going on, do the veggie prep.... here's a rough chop of the 2 Sweet Onions.
Flip the leg quarters to sear the other side.
Continue with the veggie prep - Nothing fancy here but you gotta have a sharp knife... This is a Victorinox (the old Forschner) French Cook Knife - I cut the Hatch Chiles long wise then line them all up and cut them crosswise....
If it takes you more than 30 - 45 seconds to do this.... you need to practice!!
Here's my African - Moroccan Spice mix ready to rumble on some veggies!!
And here's the first 4 chicken leg quarters ready to go in the oven for 30 minutes.
And the 2nd batch is already flipped...
Season all the cut up veggies liberally with the African - Moroccan spice mix...
That's a lot of veggies and the squash and kale aren't even in yet!!!
2nd batch of leg quarters is ready for the oven.
Stay Tuned for the Rest of This Chicken Bonanza coming right up!!!
Where's Hoss when you need 'em?
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