It's our first anniversary! A whole year has passed since we started recording our conversations about food and home cooking. It has been so much fun, and we're taking a minute to remember some hilarious moments and favourite episodes.
Join us as we listen to and laugh along with clips from past episodes.
We also have a few recipe updates for you - Erin has an improved version of the one pan chicken dinner from episode 1.10; a few additional tips from Sarah for the Ondeh Ondeh Cake (episode 2.22); and a final answer on which empanada dough recipe is the one we love (hint: it's Francis Mallmann's Beef & Onion empanada recipe from foodandwine.com).
Thank you for listening! Here's to another fun year of cooking!
~ 1.1 BAO Chicka Bow Wow
~ 1.2 Whisk Mayo Like Your Life Depends On It
~ 1.9 Not to be Confused with Macaroons
~ 1.11 Rum Challenge
~ 1.21 Date Night
~ 2.6 Diwali: This Lunch was Lit!
~ 2.11 Persimmon Puddin'
~ 2.12 Hey John, Here's your Roti
~ 2.13 Wow 'em with Wellington
Three Kitchens Podcast - a home cooking show
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Piri Piri Oven Baked Chicken
5 Cloves Garlic
1 Sweet Red Pepper
1 Jalapeño Pepper
6-8 Chicken Pieces (legs and thighs, bone-in)
1/4 Cup Olive Oil
2 tbsp Red Wine Vinegar
1/2 tsp Chili Flakes
Pre-heat oven to 425F
Mix together the oil, vinegar, salt and chili flakes in a large bowl. Dice garlic and peppers coarsely and add to bowl along with the chicken pieces. Mix together with your hands and get everything coated nicely.
Place chicken in a cast iron pan, skin side up. Distribute the peppers around the chicken pieces. Pour the remainder of the marinade from the bowl over everything in the pan.
Place in oven and bake for 20 minutes. Give the peppers a quick stir and then bake for another ~25 minutes or until chicken is cooked through.
Remove from oven and transfer chicken to a plate & keep warm. Spoon out the peppers and cooking liquid into a blender & blend up to create the delicious piri piri sauce. Spoon the sauce over the chicken and serve with rice.