TDM CCN Header

Friday, April 4, 2014

Chicken Breast Roasted with Potatoes and Spices


I  came across this recipe on Jamieoliver.com, and at first it didnt look very appealing, yes I know I can here a few gasps . For some reason it ended up a little bland.  But the idea behind it was great especially since it involved cooking in tin foil which means less washing up.
So using the same recipe I added more spices a little more chilli , threw in some green peas and fresh cherry tomatoes.   I used half a chicken breast for the kids, butterflied it and cut through to make two portions.  
Its one of those recipes that you can prepare ahead and keep in the refrigerator and just roast just before serving.  

Recipe : Chicken Breast Roasted with Potatoes and Spices recipe adapted  from Jamie Oliver's Chicken with Lemony  Bombay potatoes

For 3 people

3 chicken breast, boneless , skinless 
1 small onion, sliced ( not too thinly)
3-4 small potatoes, peeled and  cut into  about 2 inch cubes
1/2 cup frozen green peas
1 clove garlic , grated or finely chopped
handful of cherry tomatoes ( about 8)  cut in half
a few cilantro or coriander leaves left whole or roughly chopped ( for garnish)
1/4 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/2  tsp chilli flakes
1 tsp smoked paprika 
1/2 tsp  chlli powder (  thats the red chilli powder or  use cayene pepper)
generous pinch of ground black pepper
salt
olive oil or vegetable oil
Juice of 1 lime

1. Place the potatoes in a pan of salted water and bring to a boil, till almost cooked.  Drain and place in a bowl along with  green peas, garlic and onions .  

2. In a separate bowl,  mix the spices  and  pinch of salt, rub half of this into the potatoes along with a tablespoon of olive oil , juice of half of the lime.  

3. Season the chicken breast pieces with a tiny bit  of salt. Rub  the remaining spice mixture  along with a little olive oil onto the chicken. 

4. Make small trays using aluminium foil. Or  you can use a suitable roasting tray  instead of fussing over the foil.
foil boats, clean up takes less time :)
Arrange the potato mixture and top with a chicken breast. Squeeze the left over lime half onto the chicken pieces. 

5. Place in a preheated oven about gas mark 5-6 for 20- 30  minutes, depends on the size of  your chicken breast.  Check if the chicken breast is done. The knife should go in easily when you poke it in the thickest part or you can  just cut a little at the thick part to check.

6. Once done, add the cherry tomatoes, and sprinkle the coriander leaves ( leave them out if you dont like coriander)  Serve as it is for a light meal  or with some crusty bread  or plain cooked rice  or to make it more healthier a nice leafy salad. 



7 comments:

  1. Looks super Yummy.. Loved it

    ReplyDelete
  2. I can happily finish my dinner tonite with this roaste chicken and veggies.

    ReplyDelete
  3. Looks super!
    Have a lovely weekend, Nammi.

    ReplyDelete
  4. this makes such an easy to dish and scrumptiously piquant dinner....thanks so much for sharing :-)

    ReplyDelete
  5. super delicious! love meals as such....

    ReplyDelete
  6. bet you can spice it up next time

    ReplyDelete

Thank you for checking out my posts, please leave a comment or two....