I got the idea for the marinate from another recipe here, but I improvised a little and did my own thing to come up with this. What is this? THIS IS DELICIOUS!!!
Ingredients:
2 small whole chicken breasts
1 medium potato
1 large coarsely chopped carrot
2 radishes, halved
1/2 lemon
1-2 mashed garlic cloves
1.5 Tbs of rosemary leaves
1 tsp of crushed chili pepper
olive oil
2-3 Tbs ghee
salt and pepper
Mix the garlic, crushed chili, 1 Tbs of rosemary, a little salt and pepper in a large bowl. Squeeze some lemon juice (but keep that squeezed half lemon) and drizzle olive oil to make a paste. Add in the chicken and leave to marinate.
Cut a slice from the half lemon and chop into quarters.
Peel and cut the potato into thick slices. Add to water in a small pot and bring to a boil. Let it boil for 5-10 minutes.
Meanwhile, heat the ghee in a large skillet or pan. Add the chicken and leave until it browns or turns golden on one side.
Add the carrots, radishes, and chopped lemon to the pan. Drain the potatoes, and add them in as well.
Sprinkle the remain rosemary and add a little salt and pepper to the vegetables.
When the chicken is done, you can remove along with the other vegetables. Make sure the potatoes are done, and if you'd want crispier, you can leave them a little longer.
Now this may serve 2, but I ate the whole thing myself. Best make more.
Ingredients:
2 small whole chicken breasts
1 medium potato
1 large coarsely chopped carrot
2 radishes, halved
1/2 lemon
1-2 mashed garlic cloves
1.5 Tbs of rosemary leaves
1 tsp of crushed chili pepper
olive oil
2-3 Tbs ghee
salt and pepper
Mix the garlic, crushed chili, 1 Tbs of rosemary, a little salt and pepper in a large bowl. Squeeze some lemon juice (but keep that squeezed half lemon) and drizzle olive oil to make a paste. Add in the chicken and leave to marinate.
Cut a slice from the half lemon and chop into quarters.
Peel and cut the potato into thick slices. Add to water in a small pot and bring to a boil. Let it boil for 5-10 minutes.
Meanwhile, heat the ghee in a large skillet or pan. Add the chicken and leave until it browns or turns golden on one side.
Add the carrots, radishes, and chopped lemon to the pan. Drain the potatoes, and add them in as well.
Sprinkle the remain rosemary and add a little salt and pepper to the vegetables.
When the chicken is done, you can remove along with the other vegetables. Make sure the potatoes are done, and if you'd want crispier, you can leave them a little longer.
Now this may serve 2, but I ate the whole thing myself. Best make more.
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