My Date Spilled All the Tea And Called Me A ????Red Flag! ???? | Patrick Blackwood - Video

My Date Spilled All the Tea & Called Me A Red Flag! ???? | Patrick Blackwood

Welcome back, y’all! 0:00 You already know who it is—your boy Patrick Blackwood bringing you another banger! Today, I’m here with my date @Madeforparis, and let me tell you, it's been an incredible time getting to know her. But boy, does she have some stories! She even spilled the tea about getting into a fight just two weeks ago. And guess what? She straight-up called me a red flag! ???? Y’all gotta watch this 0:00 video, it’s packed with surprises and laughs! Don’t forget to hit that like button, share this video, and subscribe for more fun content. Let's get into it!

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Curry Baked Chicken 0:18

Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 cup coconut milk
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)

Instructions:

1. **Preheat Oven**: Preheat your oven to 375°F (190°C).

2. **Prepare Chicken**: Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.

3. **Make Spice Mix**: In a small bowl, mix together the olive oil, curry powder, cumin, coriander, paprika, turmeric, salt, and pepper.

4. **Marinate Chicken**: Rub the spice mixture all over the chicken thighs, making sure they are well-coated. Let them marinate for at least 15 minutes.

5. **Brown Chicken**: In a large oven-safe skillet or frying pan, heat a bit of oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the thighs and cook for another 3-4 minutes.

6. **Add Aromatics**: Add the minced garlic and ginger to the pan, cooking until fragrant, about 1-2 minutes.

7. **Add Coconut Milk**: Pour in the coconut milk and lime juice, stirring to combine. Bring the mixture to a simmer.

8. **Bake Chicken**: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

9. **Garnish and Serve**: Remove from the oven, garnish with chopped cilantro, and serve hot.

Potato Wedges 0:22

Ingredients:
- 4 large russet potatoes
- 3 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: grated Parmesan cheese for serving

#### Instructions:

1. **Preheat Oven**: Preheat your oven to 425°F (220°C).

2. **Prepare Potatoes**: Wash and scrub the potatoes thoroughly. Cut each potato into wedges by first halving them lengthwise, then cutting each half into 4-6 wedges.

3. **Season Potatoes**: In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Add the potato wedges and toss until they are evenly coated with the seasoning mixture.

4. **Bake Potatoes**: Arrange the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

5. **Serve**: Remove from the oven and, if desired, sprinkle with grated Parmesan cheese. Serve immediately alongside the curry baked chicken.

### Enjoy Your Meal!

This pairing of curry baked chicken and crispy potato wedges is sure to be a hit! The flavorful, tender chicken combined with the crispy, seasoned potato wedges makes for a satisfying and delicious meal. Bon appétit!

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