Sunday, September 30, 2012

Cooking in Den Haag: Lemon Garlic Chicken

Inspired by:
Quick Lime Cilantro Chicken by Our Life In The Kitchen

What I used:

1 boneless Chicken breast
2 big cloves of Garlic, chopped
Half a Yellow Pepper, chopped
Zest and Juice of 1 Lemon
1 pinch Cumin (Jeera) whole
1 pinch Red Chilli powder
Oil to cook
Avocado to serve

Cut the chicken into small, manageable pieces. This way, it cooks faster. Try and make the pieces as even as possible.

In a pan, heat some oil. Place the chicken in when the oil is hot but not smoking. Sprinkle the cumin and red chilli powder but do not turn or mix the chicken.

Meanwhile, chop the garlic, yellow pepper and zest and juice the lemon.

Turn the chicken in the pan when the white line is halfway through. Add the garlic, pepper and lemon zest. Careful not to let the garlic burn.

When chicken seems almost cooked through, add the lemon juice to the pan. Let it bubble and sizzle and reduce till chicken is cooked completely.

Serve with sliced avocado, or over brown rice. 


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