CRISPY CHICKEN AND PORK PAN

With three kids and full time job, I may not find enough time for cooking in the working week. But I just can’t imagine leaving my kids without honest home made food. Therefore I try to cook fresh, easy and as simple as possible. Here is my recipe for nice meat & vegetable dinner. Enjoy!

CRISPY CHICKEN AND PORK PAN

2 pc of pork flitch

6 pc chicken leg

4 large carrots

1 large onion

¼ kg Brussels sprouts

medium pumpkin  - any kind

1 big lemon

garlic

olive oil

salt

pepper – black & red

fennel

cumin

honey

 

For 3-4 person

 

Place meat in to pan, sprinkle with salt, black pepper, cumin & fennel. Add ½ of fresh squeezed lemon juice, olive oil & large spoon of honey. Use your hands and mix the meat with all the flavors. Add bits of lemon and garlic (just cut the whole bunch of garlic in to half, and place it in to pan – you’ll gen a nice sweet garlic paste after baking) and pure one cup of water in to the pan. Heat up the oven to 180 degree Celsius. Cover the pan with foil and bake covered for 35 minutes. Then take of the foil and bake for another 15 minutes uncovered. Sprinkle the meat with gravy from the pan now and then – it will give the meat a nice crispy touch.

Meanwhile cut the vegetable in nice thick pieces (carrot, onion, pumpkin, Brussels sprouts), add olive oil, salt, pepper, cumin. Then place on to oven next to the meat and bake on the dame temperature, till it gets nice crunchy.

And that is it! If you wish, you may prepare nice fresh tomato/cucumber salad as addition to the warm dinner. My kids loved this meal, and the empty plates have been the proof!