Wednesday, 17 October 2012

Attempt #5: Tender and Crisp chicken legs with Sweet Tomatoes

Since a tomato-based dish turned out pretty good in my last attempt, I thought why not test the theory that anything with tomatoes will taste good regardless if you can cook or not.

An Ah-HA! I can now confirm that theory - “ANYTHING WITH TOMATOES WILL TASTE GOOD”.

For this Tender and Crisp chicken legs with Sweet Tomatoes dish, I substituted chicken legs with chicken pieces and I omitted the red chilli so that it is suitable for the kids as well.

The result : Yummy and to quote Jamie Oliver’s famous expression…”Heavenly”. Although I am not sure how Jamie got his dish coming out looking saucier than what I had. But it still taste yummy.
Getting read to go into the oven...
Hot out from the oven...

Jamie's rendition...looks soo much better as usual :)
For the full recipe, click on this link to Jamie’s website.

Curious Corner:
Difference between red and yellow tomatoes. Extracted this from

The most obvious difference between these two types of tomato is their color. Red tomatoes are far more common than yellow tomatoes, and are often the only color of tomato found in grocery stores and supermarkets. Red tomatoes are high in lycopene, a powerful antioxidant thought to prevent some cancers. Lycopene is what produces the tomatoes' red color. Yellow tomatoes do not contain lycopene. Red tomatoes are highly acidic, which produces their tangy flavor. Yellow tomatoes are lower in acidity, making them generally sweeter than red tomatoes. Red tomatoes are higher in vitamin C, while yellow tomatoes are higher in niacin and folate. Both colors are a tasty and nutritious addition to any meal.

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