Moving, once again
The past months have certainly not been boring for me. After four years in Berlin, I felt like it was time to move on. So a period of reading lots of job adds, replying to some, and doing video-interviews followed. Thankfully it did not take too long before an opportunity came along: from January on my new hometown would become Vienna. But before being settled somewhere, there is always this weird in-between time. With lots of paperwork to be done, a new place to live to be found, and the current life to be packed into moving boxes (for which I gave myself exactly 1 day). Clearly, not everything was easy. Definitely not helping the girl who thought she could carry my free “give-away” fridge all by herself from the stairs. Don’t ever try that! But overall it all went quite smoothly and by New Years Eve I was sitting in an apartment hotel in Vienna, with the keys to my own apartment and a bottle of bubbles.
That first January week, after the first few days in my new job, I moved into my new apartment. My own apartment, that at this moment just contained the matrass and chair for which I had driven to Ikea on New Years Eve, hurrying to make it before the early holiday closing time. And of course my backpack, with besides clothes also one plate, one set of cutlery, one steak knife, and two cups. Plus a corkscrew of course. Not exactly what you call a fully equipped kitchen. Fortunately, my new kitchen has an oven. But even though I don’t feel too good for a frozen pizza once in a while, it is not quite what I want to eat for a month. Because yes, it did take a month before my things from Berlin arrived, just slightly longer than it took me to pack. This thus meant a month of oven dishes. Luckily there is a lot possible with an oven and a bit of creativity. The recipe below was one of my favourite staple meals those days. And it saves the time of doing a lot of dishwashing after, which is of course also a plus.
Roast of sweet potato, chickpeas and chicken
Ingredients (for 2 portions)
- 1 sweet potato, around 380 grams
- 2 chicken thighs, without bones and skin
- 150 grams of canned chickpeas
- 60 grams of feta
- A handful of cherry tomatoes, approximately 10
- 1 onion
- 2 cloves of garlic
- 1 heaped teaspoon of oregano
- 1 red chilli – optional
- Black pepper
- Olive oil
Preheat your oven to 220°C.
Peel the sweet potato and cut it in dices. Place in a roasting tray and add a splash of olive oil and a good pinch of salt. Mix well and roast in the oven for 20 minutes, until softened. Stir the potatoes at least once in between.
While the sweet potato is roasting, slice the chicken into pieces of around 2 by 2 centimeters. Cut the onion in thin half rings and finely chop the garlic. In case you like spice, also finely chop the red chilli. Mix the chicken with the garlic, onion and chillipepper. Add a pinch of salt, black pepper, the oregano, and a bit of olive oil.
Once the sweet potato has been roasting for 20 minutes, add the chicken mixture and the chickpeas to the roasting tray. Roast for another 20 minutes, while mixing once in a while.
Meanwhile, slice the cherry tomatoes in halves and break up the feta with your hands. Once the chicken is cooked through, sprinkle the feta and cherry tomatoes over the top of the roasting tray. Switch your oven to grill mode, and grill the dish for 5 to 8 minutes until the edges start browning and the tomatoes have softened.
Divide over two bowls and enjoy!