GORDON RAMSAY RECIPES INGREDIENTS: gorden ramsay recipes chicken tomatoes oven

This was last night’s dinner, and it came together quickly. I threaded bite sized chunks of salmon onto skewers, alternating with colorful cherry tomatoes. A light drizzle of olive oil, a good sprinkling of salt and pepper, 10 minutes in a hot 450F oven, and they were done.

I kept the skewers simple on purpose. Sure you could load them with a
variety of things, and use a marinade or a glaze to boost the flavors, but last night I was looking for something healthy and uncomplicated. I was very happy to focus on the simple pleasures afforded by the sweet fresh tomatoes and the juicy salmon.

I assembled the skewers and cooked the rice ahead of time, and since
cherry tomatoes and salmon chunks roast in a flash I only needed minutes
to get it on the (coffee) table when we were ready to eat. I lined my baking pan to keep the juices from burning, and to make cleanup quick and easy, too.

The Mexican green rice is cooked with a bright green puree of poblano peppers, lime juice, and lots of fresh cilantro. Yum.

Roasted Salmon and Cherry Tomato Skewers
serves 4
oven to 450F
1 lb salmon fillet, cut in bite sized chunks
assorted cherry tomatoes
olive oil
salt and fresh cracked black pepper
lime wedges and cilantro for garnish

Thread the salmon chunks on the skewers alternating with cherry tomatoes.
Place the skewers on a parchment lined baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper.
Bake for 10 minutes, until the salmon is done and the tomatoes are beginning to burst. Put the tray under the broiler for the last minute.
Serve over Mexican Green Rice, garnished with lime wedges and cilantro.

Mexican Green Rice
serves 4 (with leftovers)
2 Poblano peppers, seeded and rough chopped
1 large bunch fresh cilantro, about 2 oz, well rinsed
1/4 cup water
juice of 2 limes
2 Tbsp olive oil
1/2 large white onion, finely chopped
2 cloves garlic, minced
1 1/2 cups rice
salt and fresh cracked pepper to taste

Put the peppers, cilantro, water and lime juice in a blender or food processor and blend to a fine puree, scraping down the sides of the bowl as necessary. You will need 1 cup of puree.
Heat the olive oil in a saucepan and saute the onions for a few minutes until translucent, Add the garlic and saute a minute more.
Add the rice and stir to coat. Then add the cup of pepper/cilantro puree, and 2 cups of water. Bring the rice up to a simmer, then cover, lower the heat, and cook for 20 minutes.
Fluff the rice and check the seasonings before serving.

Nutty farro and crispy chicken thighs pair perfectly with sweet and spicy roast tomatoes. So good, the tomato-hater in your house might even ask for seconds!

Are you ready to spice things up? For the next five days, I’ll be sharing some awesome new recipes that I created for the Tabasco 10 Ingredient Challenge. For the challenge, I was asked to create five recipes using just 10 ingredients: Tabasco Original red sauce, chicken, onion, multi/whole grains, canned beans, tomatoes, leafy greens, bacon, cheese, and dried fruit.

With such a limited selection of ingredients to work with, it was definitely a challenge to come up with ideas that weren’t all a variation on one theme, but I’m so, so, so excited about these recipes. They’re all pretty awesome!

I’m especially excited about this chicken and faro with burst tomatoes though… because not only did Shawn willingly eat the tomatoes, he actually asked for seconds! I never thought I’d see the day. (He totally wasn’t even going to try them either. I had to force him to try just one, like you would do with a little kid.)

Tossing the tomatoes with olive oil and Tobasco and roasting them until they burst makes them saucy, sweet, and just a touch spicy. The flavors get really concentrated so they’re pretty intense on their own, but they’re perfect with nutty farro and crispy roast chicken thighs.

Chicken Thighs with Farro and Burst Tomatoes

I buy 10-minute farro from Trader Joes, which is par-cooked. I love that it’s done so quickly! If you choose to use regular farro, follow the directions as written but don’t add the chicken back to the pan. Increase the baking time to 40 minutes, adding the chicken after 20. (When you add the chicken, pull out the tomatoes and cover them with foil to keep them warm.)

Author: Lauren Keating

Serves: 4

Ingredients

1 pint cherry tomatoes
1 tablespoon olive oil
1 tablespoons of Tabasco® Original Red Sauce
4 bone-in chicken thighs, trimmed
salt and pepper
1 tablespoon olive oil
1 small onion, diced (about ¼ cup)
1½ cups quick cooking farro
3 cups water
2 cups baby spinach

Preparation

Heat oven to 450ºF.
Add the tomatoes, 1 tablespoon olive oil, and 1 tablespoons of Tabasco to a small baking dish. Turn to coat. Roast 10 minutes.
Meanwhile, season chicken with salt and pepper. Heat cast iron skillet (or similar oven safe pan). Place the chicken skin-side down into the skillet; cook 8 minutes or until the skin is golden brown and crisp. Remove from pan and set aside.
Add the onion to the pan and cook in the chicken drippings until just softened, 3-4 minutes. Add the farro and water. Return the chicken thighs to the pan, skin-side up.
Place the skillet into the oven next to the tomatoes; bake 20 minutes, or until the water has absorbed and the farro and chicken are cooked through. Stir in the spinach and tomatoes.
Serve with additional Tabasco to taste.

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Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.

Chef Gordon Ramsay Recipes

Tag: gorden ramsay recipes chicken tomatoes oven

Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice

Chicken Thighs with Farro and Burst Tomatoes